📝 About This Recipe
Transport your senses to the vibrant spice markets of Marrakesh with these succulent, golden-roasted Cornish hens. Each bird is infused with a fragrant 'Chermoula' style marinade featuring the warmth of Ras el Hanout, the earthiness of turmeric, and the floral luxury of saffron. The result is a stunning, jewel-toned centerpiece that boasts crispy skin and incredibly tender, aromatic meat.
🥗 Ingredients
The Poultry
- 2 pieces Cornish Game Hens (approx 1.25 lbs each, thawed and patted very dry)
Moroccan Spice Rub (Chermoula)
- 1/4 cups Extra Virgin Olive Oil
- 4 cloves Garlic (minced into a paste)
- 1 tablespoon Ras el Hanout (a traditional North African spice blend)
- 1 teaspoon Ground Ginger
- 1 teaspoon Smoked Paprika
- 1/2 teaspoon Turmeric
- 1 pinch Saffron Threads (crushed and dissolved in 1 tbsp warm water)
- 2 tablespoons Lemon Juice (freshly squeezed)
- 1.5 teaspoons Kosher Salt (plus more to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
Roasting Bed & Garnish
- 1 large Red Onion (cut into thick wedges)
- 1/2 cup Dried Apricots (halved)
- 1 Cinnamon Stick (broken in half)
- 1/4 cup Fresh Cilantro (chopped for garnish)
- 2 tablespoons Toasted Sliced Almonds (for crunch)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Prepare a roasting pan or a large cast-iron skillet by lightly greasing it with oil.
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2
In a small bowl, whisk together the olive oil, minced garlic, Ras el Hanout, ginger, paprika, turmeric, salt, pepper, lemon juice, and the saffron-infused water to create a thick marinade.
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3
Remove the giblets from the Cornish hens if present. Use paper towels to pat the hens completely dry; this is essential for achieving a crispy skin.
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4
Using your fingers, gently loosen the skin over the breast and thighs of each hen. Spoon a small amount of the marinade under the skin, spreading it evenly over the meat.
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5
Coat the exterior of the hens thoroughly with the remaining marinade, massaging it into all the crevices.
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6
Tie the legs together with kitchen twine (trussing) and tuck the wing tips under the body to ensure even cooking.
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7
Scatter the red onion wedges, dried apricots, and the cinnamon stick pieces across the bottom of the prepared roasting pan.
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8
Place the hens on top of the onion and apricot mixture. This lifts the birds, allowing hot air to circulate and the juices to flavor the 'bed' of aromatics.
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9
Roast in the center of the oven for 50 to 60 minutes. Halfway through, baste the hens with the rendered juices from the bottom of the pan.
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10
The hens are done when an instant-read thermometer inserted into the thickest part of the thigh (without hitting bone) registers 165°F (74°C) and the juices run clear.
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11
Remove from the oven and transfer the hens to a cutting board. Tent loosely with foil and let them rest for at least 10 minutes to allow the juices to redistribute.
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12
To serve, place the hens on a platter surrounded by the roasted onions and jammy apricots. Garnish generously with fresh cilantro and toasted almonds.
💡 Chef's Tips
For the best flavor, marinate the hens 4-6 hours in advance or even overnight in the refrigerator. If you don't have Ras el Hanout, you can make a quick substitute with cumin, coriander, cinnamon, and a dash of cloves. Spatchcocking (removing the backbone) the hens can reduce cooking time by 15 minutes and ensure even crispier skin. Always use a meat thermometer; Cornish hens are lean and can dry out quickly if overcooked even by 5 minutes. Don't discard the pan drippings; they are liquid gold and should be drizzled over the bird before serving.
🍽️ Serving Suggestions
Serve alongside fluffy steamed couscous or basmati rice to soak up the aromatic juices. A side of roasted carrots with honey and cumin complements the Moroccan spices perfectly. Pair with a crisp, chilled Rosé or a light-bodied Pinot Noir. A dollop of Greek yogurt or labneh seasoned with mint provides a cooling contrast to the spices. Finish the meal with a traditional Moroccan mint tea to aid digestion.