Sephardic Moroccan Cornish Hens with Olives and Apricots

By Marge Perry & David Bonom
A Cornish hen, or Rock Cornish hen is simply a broiler-fryer chicken that weighs between one and two pounds. When split, in ensures each diner gets both white and dark meat, and makes a lovely presentation.
  • Course: Entrée
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INGREDIENTS

  • balsamic vinegar
  • Cornish hens
  • Dark brown sugar
  • dried apricots
  • Extra Virgin Olive Oil
  • fresh cilantro leaves
  • fresh lemon juice
  • fresh mint leaves
  • garlic cloves
  • ground black pepper
  • Ground cinnamon
  • Ground Coriander
  • ground cumin
  • Low-sodium chicken broth
  • pimento stuffed Spanish olives
  • Salt

DIRECTIONS

  1. Preheat the oven to 350°F.
  2. Combine the mint, cilantro, lemon juice, olive oil, garlic, cumin, coriander and cinnamon in a blender and process until finely chopped
  3. Combine the vinegar, chicken broth and brown sugar in a bowl
  4. Remove and discard the giblets from the hens then rinse under cold water and pat dry. With a sharp knife split the hens in half lengthwise then season with salt and pepper. Divide the apricots and olives between 2 (10 x 16-inch) cookie sheets. Set 4 hen halves, skin side up, on top of the apricots and olives on each pan.
  5. Rub the mint mixture evenly over the skin of each hen then gently pour the vinegar mixture over. Let stand at room temperature 20 minutes or refrigerate up to 24 hours.
  6. Bake the hens until the juices run clear and an instant read thermometer inserted into the thickest portion of the breast registers 165°F, about 1 hour 20 minutes. Serve the hens with the apricots, olives and pan juices.