Moroccan Game Hens Vegetables
Tender, juicy Cornish game hens are elevated with a vibrant Moroccan-inspired marinade made from aromatic spices like cumin, coriander, cinnamon, and turmeric, along with zesty notes of orange and lemon. Roasted to golden perfection alongside a medley of hearty vegetables—carrots, parsnips, red onions, and baby potatoes—this recipe is a feast of bold flavors and vibrant colors. Drizzled with honey toward the end of roasting for a hint of sweetness and finished with fresh cilantro, parsley, and optional toasted almonds, this dish strikes the perfect balance of savory, sweet, and citrusy. Ideal for special occasions or an elevated weeknight dinner, Moroccan Game Hens with Vegetables is a one-pan meal that’s as visually stunning as it is delicious. Serve it with a drizzle of the savory pan juices for a truly unforgettable dining experience.
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Recipe Information
Ingredients
- 2 whole Cornish game hens
- 4 tablespoons Olive oil
- 4 large Garlic cloves, minced
- 1 tablespoon Fresh ginger, grated
- 2 teaspoons Ground cumin
- 2 teaspoons Ground coriander
- 1 teaspoon Ground cinnamon
- 1 teaspoon Turmeric powder
- 1 teaspoon Sweet paprika
- 2 teaspoons Salt
- 1 teaspoon Black pepper, freshly ground
- 1 large Orange, juiced and zested
- 1 medium Lemon, juiced and zested
- 4 medium Carrots, peeled and cut into 2-inch chunks
- 3 medium Parsnips, peeled and cut into 2-inch chunks
- 2 medium Red onions, cut into wedges
- 1 pound Baby potatoes, halved
- 1.5 cups Chicken broth
- 2 tablespoons Fresh cilantro, chopped
- 2 tablespoons Fresh parsley, chopped
- 2 tablespoons Honey
- 3 tablespoons Sliced almonds, toasted (optional)
Instructions
Preheat your oven to 400°F (200°C).
Rinse the Cornish game hens and pat them dry with paper towels. Place them on a large roasting pan.
In a small bowl, whisk together olive oil, minced garlic, grated ginger, ground cumin, ground coriander, ground cinnamon, turmeric, sweet paprika, salt, and black pepper. Add the orange juice, orange zest, lemon juice, and lemon zest to create the spice marinade.
Rub the marinade generously over the game hens, making sure to coat the skin and cavity. Set aside for 15 minutes to allow the flavors to penetrate.
In a separate large bowl, toss the carrots, parsnips, red onions, and baby potatoes with a drizzle of olive oil and a sprinkle of salt and pepper.
Arrange the vegetables around the game hens in the roasting pan. Pour the chicken broth into the bottom of the pan to keep the dish moist during cooking.
Cover the roasting pan loosely with foil and place it in the preheated oven. Roast for 40 minutes.
Remove the foil, baste the game hens with the pan juices, and drizzle the honey over the hens and vegetables. Roast for an additional 25-30 minutes, or until the hens are golden brown and the internal temperature reaches 165°F (74°C) when measured in the thickest part of the thigh.
Once cooked, remove the pan from the oven and let the game hens rest for 10 minutes. Sprinkle the chopped cilantro, parsley, and optional toasted almonds over the top.
Serve the Moroccan game hens with the roasted vegetables, and spoon some of the flavorful pan juices over the dish for extra flavor.
Nutrition Facts
Calories |
3797 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 181.3 g | 232% | |
| Saturated Fat | 40.0 g | 200% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 800 mg | 267% | |
| Sodium | 6422 mg | 279% | |
| Total Carbohydrate | 278.3 g | 101% | |
| Dietary Fiber | 52.9 g | 189% | |
| Total Sugars | 95.9 g | ||
| Protein | 263.9 g | 528% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 772 mg | 59% | |
| Iron | 29.0 mg | 161% | |
| Potassium | 7371 mg | 157% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
