Cornish Game Hens with Saffron, Olives, and Lemon Confit

Recipe courtesy of Zitoune Restaurant, New York, NY Chef Alain Bennouna
TOTAL TIME: 1 hr 15 min
Prep: 30 min
Inactive Prep: --
Cook: 45 min
 
YIELD: 2 servings
LEVEL: Intermediate

ingredients

  • 1 teaspoon ground ginger
  • 1 teaspoon saffron
  • 1/2 cup olive oil
  • 1 medium onion, chopped
  • 1/2 teaspoon chopped garlic
  • 2 cups water
  • 2 Cornish game hens, split (approximately 3 pounds total)
  • 2 halves lemon confit (also known as preserved lemon), chopped, for garnish
  • 15 olives, for garnish
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      Directions

      Preheat the oven to 350 degrees F.

      Mix the ginger, saffron, olive oil, onion, and garlic together. Heat a large saute pan over medium-high heat. Add the oil mixture and cook until the onions soften, about 8 minutes.
      Carefully add 2 cups of water to the mix and bring to simmer. Add the hens, skin side down into and cook for 10 minutes at a very low simmer. Remove only the hens to a baking dish, keeping the sauce warm over a low heat. Put the hens in oven and bake until it is cooked through, about 45 minutes. Serve on warm plate, hens first, then garnish with lemon and olives. Pour reserved sauce over hens.

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