Cornish hens have been extremely popular since we added them, so let's make another tasty recipe! This week we're stuffing our cornish hens with an apricot couscous sweetened with honey and spiced with cinnamon. Additionally, these hens are glazed with pure honey to give the exterior a nice crispy exterior.
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¼ cup sliced almonds
½ cup chicken broth
¼ cup dried apricots (chopped)
½ cup couscous
1 ½ tablespoons butter
2 ½ teaspoons honey (or more if needed)
¼ teaspoon ground cinnamon
Fresh-ground black pepper
2 Cornish hens
1 tablespoon cooking oil
3 tablespoons water
1) Toast nuts in a pan over low heat, mixing constantly. Once golden brown, remove from pan and allow to cool.
2) In a saucepan, combine broth, apricots, and salt. Bring to a simmer, remove from heat, stir in couscous. Cover and let sit for 5-7 minutes. Fluff with fork. Add 1/2 tbsp butter, 1 1/2 tsp honey, cinnamon, salt and pepper to taste, and stir again with fork until butter is melted.
3) Fill the cavities of the cornish hens with couscous mixture and tie legs together with butchers twine. Cover the hens in vegetable oil and place in a baking dish. Salt and pepper to taste.
4) Roast hens for 25 minutes at 425°, remove from oven, baste with juices and coat in remaining honey (or more if desired). Continue roasting for 10-15 minutes or until golden brown.
5) Remove from oven and let rest for 5 minutes. Serve with remaining couscous and enjoy!