Middle Eastern Cornish Hens
This recipe brings a Middle Eastern flair to Cornish game hens, combining a vibrant marinade with bold flavors like za’atar, sumac, and fresh lemon juice. The result is tender, juicy hens with perfectly golden skin, infused with aromatic spices and herbs.Perfect for dinner parties or festive gatherings, these hens are easy to prepare yet elegant enough to impress. The marinade doubles as a basting sauce, ensuring every bite is packed with flavor. Serve with rice, roasted vegetables, or fresh pita bread for a complete and satisfying meal.
Equipment
- Medium Saucepan: For heating the oils and preparing the garlic-infused marinade.
- Roasting Pan or Baking Dish: Large enough to hold the hens and marinade for even cooking.
- Zip-Top Plastic Bag: For marinating the hens thoroughly in the mojo sauce.
- tongs For handling the hens when transferring them to the pan or flipping them for basting.
- Basting Brush: For coating the hens with marinade during roasting.
- Measuring Cups and Spoons For accurate measurement of oils, spices, and lemon juice.
- Knife and Cutting Board: To slice the garlic and jalapeño, and chop parsley.
- Meat Thermometer (optional): To check if the hens are fully cooked (165°F at the thickest part of the meat).
Ingredients
- ½ cup vegetable oil
- ¼ cup olive oil
- 1 cup whole garlic cloves peeled and thinly sliced
- 1 jalapeño pepper very thinly sliced
- 1 tbsp za’atar Jordanian green thyme
- ½ tbsp sumac
- ¾ cup fresh lemon juice
- ¼ cup chopped parsley
- ¼ tsp salt
- ¼ tsp freshly ground pepper
- 4 small Cornish game hens
Instructions
- Heat the oils in medium saucepan over high heat for 2 minutes. Add garlic, carefully shaking the pan until the garlic starts turning golden. Remove from the heat and quickly add jalapeño, za’atar, and sumac. Add lemon juice, parsley, salt, and pepper. Let cool.
- Combine hens and mojo sauce in a large zip-top plastic bag. Place in the refrigerator, marinate for at least 12 but no more than 24 hours. Place the hens, breast side up, and marinade in a roasting pan or baking dish. Let stand at room temperature for 15 minutes before roasting.
- Preheat the oven to 375°F. Roast the hens for an hour or until their skin turns golden and their juices run clear, basting occasionally with the marinade. Serve with pan juices.
Notes
Cooking Tips:
- Ensure the garlic slices are thin to prevent burning during sautéing.
- Marinate the hens in the refrigerator to keep them safe from bacteria but let them come to room temperature before roasting for even cooking.
Flavor Enhancements:
- Add a touch of honey to the marinade for a hint of sweetness.
- Sprinkle sesame seeds over the hens before roasting for added texture and nutty flavor.
Storage:
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain crisp skin.
Nutrition
Calories: 414kcalCarbohydrates: 12gProtein: 2gFat: 41gSaturated Fat: 6gPolyunsaturated Fat: 17gMonounsaturated Fat: 16gTrans Fat: 0.2gSodium: 152mgPotassium: 145mgFiber: 1gSugar: 0.4gVitamin A: 41IUVitamin C: 11mgCalcium: 81mgIron: 2mg
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