Roasted Spiced Cornish Game Hen with Couscous Royale

Servings: 6

Ease of Preparation: Medium

This recipe is part of the One BIG Recipe: Cornish Game Hen Dinner

ROASTED SPICED CORNISH GAME HEN WITH COUSCOUS ROYALE

Ingredients:

Spice Blend:

• 2 tablespoons (30 ml) cumin seeds
• 2 tablespoons (30 ml) coriander seeds
• 1 tablespoon (15 ml) dried ground ginger
• 2 teaspoons (10 ml) dried ground turmeric
• 1 teaspoon (5 ml) cloves

 Cornish Game Hen:

• 2-3 shallots, finely chopped
• 2 lemons
• ¼ cup (60 ml) olive oil
• 1 tablespoon (15 ml) honey
• Salt
• Pepper
• 3 Cornish game hens

Couscous Royale:

• 4 cups (1 quart/1 L) prepared chicken stock
• ¼ cup (60 ml) tomato paste
• 1 teaspoon (5 ml) of saffron threads
• 6 tablespoons (90 ml) olive oil, divided
• 1 small eggplant, ½-inch (1.25 cm) cubes
• 1 4-ounce (113 g) merguez sausage
• 1 zucchini, ½-inch (1.25 cm) cubes
• 2 carrots, ½-inch (1.25 cm) cubes
• 1 yellow onion, ½-inch (1.25 cm) cubes
• 1 orange bell pepper, ½-inch (1.25 cm) squares
• 2-3 cloves garlic, minced
• 1 large tomato, ½-inch (1.25 cm) cubes
• Tomato trim (about 1 cup/240 ml, see Tomato Tart recipe)
• Salt
• 2 cups (470 ml) couscous
• ½ lemon, juice

• 3 scallions, greens only, sliced thin, to garnish

Method:

For the Spice Blend:

Make a spice blend: in a spice mill, combine cumin seeds, coriander seeds, dried ground ginger, ground turmeric, cloves. Blitz until fine, transfer to a jar and reserve for the Couscous Royale and the Cornish Game Hen.

For the Cornish Game Hen:

Make a marinade: in a bowl, combine chopped shallots, lemon zest and juice, olive oil, honey, and 2 tablespoons (30 ml) of the reserved spice mix. Season with salt and pepper.

Halve and partially de-bone 3 Cornish game hens:

• First, place a hen on a cutting board, breast-side up, with the leg end nearest you. With a long, heavy knife, start a cut at the top of the breast and cut down and through the sternum, trying to stay as close the mid-line as possible.
• Next, remove the backbone: open the breast along the cut and reveal the backbone from the inside, make two cuts, one on either side of the backbone, pressing down firmly and cutting through the ribs.
• Remove the ribs: starting from the back, following the line where the backbone was removed, insert the tip of the knife between the ribs and the meat and make a series of small cuts, pulling the ribs away from the meat as you go. Continue until all of the ribs, sternum, etc., have been removed.

Place the partially de-boned halved birds on a flat pan and pour over marinade, massaging into the meat and making sure there is even coverage.

Seal the bag or cover the bowl and set aside for 2 ½ hours in the refrigerator.

When ready, pull Cornish game hens from the refrigerator to warm slightly at room temperature, about 30 minutes.

Transfer the Cornish Game Hens to a lined baking sheet in a single layer and bake in the oven for 22 minutes.

When the timer goes off, remove the Cornish Game hens from the oven and let rest for 5 minutes.

Couscous Royale:

While the game hens are marinating, prepare the couscous.

 In a saucepan over medium-high heat, combine chicken stock, tomato paste, and saffron threads.

Bring to a boil, reduce heat and simmer for 10 minutes.

In a large Dutch oven, heat olive oil over medium-high heat.

Add the eggplant, season with salt, and sear 1-2 minutes without moving, until starting to brown. Remove and set aside, keep the Dutch oven hot.

Break apart the merguez sausage and crumble the meat into the hot Dutch oven.

Stir and sizzle 2-3 minutes, until starting to brown.

Add the zucchini, carrots, onion, bell pepper, and garlic, stir, and sear 3-4 minutes until the veggies are starting to brown and soften.

Add the tomatoes and tomato trim, cook for 1-2 minutes, then add 2 tablespoons (30 ml) of the reserved Spice Blend, stirring to coat.

Return the cooked eggplant to the mix.

Add couscous and stir to coat.

Add 3 cups (710 ml) of the saffron-chicken broth, stir once, bring to a simmer and cover, turn off heat and steam for 10 minutes.

Remove couscous from the oven, remove lid, add 2 tablespoons (30 ml) olive oil and the juice of ½ lemon, and fluff all together with 2 forks.

To Serve:

Transfer the warm Couscous Royale to a serving platter, adding the roasted Cornish Game Hens in a neat arrangement around it.

Sprinkle over bit of the spice blend and garnish with sliced scallion greens.

Serve immediately.