[an error occurred while processing this directive] Cornish Hen and Couscous - Steven and Chris
Cornish Hen and Couscous

Cornish Hen and Couscous


Cornish game hen, sometimes called a Cornish rock, is an immature chicken of the Cornish variety, or of a crossbreed between the Cornish chicken and another breed. It's a popular dish but many people find its preparation intimidating.

It turns out, Cornish hens don't have to be so scary! Chef Rodney Bowers joined Steven and Chris in the kitchen to lay bare some more of his secrets to how you can prepare your own mini chickens to the delight of your family and friends.

Cornish Game Hen

Cornish Hen

1 tbsp each: fenugreek, anise seed, cinnamon
2 tbsp each: coriander seed, fennel seed, sweet paprika
2 tbsp honey
2 tbsp grape seed oil
2 tbsp unsalted butter
1/4 cup extra virgin olive oil
1/4 cup cerignola olives; cracked, pits removed
1/2cup amontillado (Dry) sherry
2 Cornish game hens (free range)
Some good, non-iodized salt

Pre-heat oven to 375 degrees Fahrenheit.

In a small pan, toast the coriander, fennel, anise and fenugreek seeds over medium heat. Using a coffee grinder, grind the seeds. Add cinnamon, paprika, honey and olive oil. Set aside.
Split the Cornish hens in half lengthwise (de-boning is optional). Rub the spice mixture liberally over the hens. Place in the fridge.

In a large, ovenproof skillet, heat the grape seed oil over medium-high heat. Season the hens aggressively with salt and add them to the pan, browning the skin for about two minutes.
Place the whole skillet in a preheated 375 degrees Fahrenheit. oven, and roast for approximately 10 to 12 minutes (or until juices from the thigh run clear when it is pierced). Remove the birds and cover with foil.
Pour any excess oil from the skillet. Deglaze the pan with sherry. Allow the liquid to reduce by half over a medium-high heat and gently whisk butter into the reduction, adding the olives toward the end. Plate your hens with the Couscous, spoon sauce over the top and serve.

Rodney's Couscous


2 cup chicken stock (vegetable stock or water is fine if you prefer)
1 1/2 cup couscous
5-6 dried apricots, chopped
3-4 dried figs, chopped
3 tbsp pistachio or almond pieces
3 tbsp parsley, chopped
3 tbsp mint
3 tbsp coriander
3 tbsp chives

Bring stock to a boil and pour over couscous. Cover with cling film and let stand for about 10 minutes.
Prepare the rest of your ingredients -- herbs fruit, nuts and vinaigrette. Fluff the couscous with a fork. Fold in the rest of the ingredients. Add 70ml of lemon vinaigrette (recipe follows), toss through with a fork and serve.

Lemon Vinaigrette

1/2 cup good olive oil
1/2 cup grape seed oil
1 tbsp Dijon mustard
2 tbsp lemon juice
3 tbsp sherry vinegar
1 tbsp honey
Add salt and pepper to taste

Whisk ingredients together until emulsified.


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