Roasted Moroccan Cornish Hens

Serves 8

INGREDIENTS

• 1 Teaspoon Caraway Seeds
• 1 1/2 Tablespoons Salt
• 4 Tablespoons Garlic
• Minced
  
• 1/4 Cup Honey
• 1/4 Cup Lemon Juice
• 2 Tablespoons Olive Oil
• 1 Squeeze of Sriracha Sauce
• 2 Tablespoons Paprika
• 4 Teaspoons Cumin
• 2 Teaspoons Ground Ginger
• 1 1/2 Teaspoons Ground Cinnamon
• 1/2 Teaspoon Cayenne
• 1 Teaspoon Freshly Ground Black Pepper
• 4 Cornish Hens
• Rinsed and Patted Dry
  
• 2 Large Zucchini
• Halved Lengthwise & Cut Into 1 1/2 Inch Pieces
  
• 2 Medium Turnips
• Peeled, Halved & Cut Into 1 Inch Thick Pieces
  
• 2 Red Bell Pepper
• Cored, Seeded & Cut Into 1 1/2 Inch Pieces
• 1 1/2 Lbs Butternut Squash
• Peeled, Seeded & Cut Into 1 1/2 Inch Chunks
• 2 Medium Onions
• Cut Into 1 Inch Thick Wedges
• 1 28 Ounce Can Whole Tomatoes
• Drained & Chopped Into 1 Inch Pieces
• 1/2 Cup Chicken Stock
• 2 Tablespoons Flat Leaf Parsley
• Chopped
• 2 Tablespoons Cilantro
• Chopped
• 2 Tablespoons Mint
• Chopped
• 4 Cups Couscous

DIRECTIONS

• Preheat oven to 425 degrees
• Oil a large roast pan
• Coarsely grind caraway seeds with salt in a food processor
• Mash minced garlic into caraway mixture with side of a large knife
• Mix paste with honey, lemon juice, oil, sriracha, paprika, cumin, ginger, cinnamon, cayenne & black pepper
  
• With large kitchen scissor, cut out back bone of each hen and discard
• Halve each hen lengthwise
• Place zucchini, turnips, bell peppers, butternut squash & onions in oiled roasting pan
• Add half of spice mixture and toss until coated
• Add tomatoes and chicken stock and stir well, then spread vegetables out in pan
• Add hens to remaining spice mixture and toss until coated
• Arrange hens breast sides up over vegetables in pan
• Cover tightly with foil and roast for 1 hour
• Uncover and roast until hens are browned and vegetables are tender, about 25 minutes
• Meanwhile add couscous to 4 cups of boiling water, remove from heat and cover
• Remove pan from oven and skim fat from the cooking liquid
• Serve hens and vegetables over couscous, sprinkling with herbs and spooning cooking liquid over the plate
  

The most difficult part of this dish is removing the backbones from the hens. You'll have to get a bit dirty. Once you've done it once though, you're a pro.
Start to finish this recipe will take around 2 1/2 hours, but is well worth the effort. Sure to be a hit with your dinner guests!
Enjoy!