GRILLED GAME HENS WITH MOROCCAN SPICES
Posting for ZWT6, a recipe from Steven Raichlen's "The BBQ Bible". Heres a dish for the poultry lovers that's fairly bursting with Moroccan spice flavors. Cumin, ginger, paprika and cilantro combine to transform a commonplace bird into a flame-cooked triumph. Time doesn't include the marinating time.
Provided by diner524
Categories Poultry
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Remove and dicard the fat just inside the body cavities of the game hens. Remove any packages of giblets. Rinse the hens, inside and out, under cold running water, then drain and blot dry, inside and out, with paper towels. Cut each game hen lenghtwise in half with poultry shears. Place birds in a large, deep nonreactive bowl or baking dish and set aside while you make the marinade.
- Combine the onion, parsley, cilantro, lemon juice, oil, salt, cumin, paprika, ginger and pepper in a small bowl and whisk to mix. Pour the mixture over the game hens, turning them to thoroughly coat. Cover and let marinade in the refrigerate for 1 to 8 hours, (the longer the better) turning the birds occasionally.
- Preheat the grill, one area for high heat and another area for medium heat.
- When ready to cook, oil the grill grate. Remove the game hens from the marinade and arrange, skin side down, on the grate over the hotter section of the grill 3-5 minutes and then move to medium heat for another 5-7 minutes Using tongs turn the hens over (skin side up) and onto the high heat area and cook 3-5 minutes and then move over to the medium heat and continue cooking for 5-7 minutes or until juices run clear.
- Transfer the hens to serving plates and serve immediately, garnished with lemon wedges.
MOROCCAN-SPICED GAME HEN
Steps:
- Preheat oven to 450°F. Combine garlic and salt in small bowl. Using fork, mash into paste. Mix in ginger, cumin, coriander and cayenne. Loosen skin of each game hen quarter, creating pocket but leaving skin attached. Rub seasoning mixture onto meat under loosened skin, dividing equally. Arrange quarters in shallow roasting pan. Season lightly with salt and pepper.
- Bake until cooked through and juices run clear when thigh meat is pierced, about 25 minutes. Transfer hen quarters to platter and serve.
GRILLED CHICKEN WITH MOROCCAN SPICES
In Morocco cooks rub chickens (poussins, about 1 pound are best) with an aromatic paste, like this one, before grilling. From Saveur magazine. Time for marinating is not included in cook time.
Provided by susie cooks
Categories Very Low Carbs
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Crush the scallions, garlic, cilantro, parsley, salt, paprikas, and cumin with a mortar and pestle. Blend in soft butter.
- Wash poussins or chickens, split them bown the back, and flatten; dry well.
- Rub inside and out with butter paste, then let stand at least 1 hour. Save any extra paste.
- Preheat grill, place chickens skin side up. Turn after 2 minutes and baste with any extra paste. Continue to turn and baste until skin is crisp and flesh is firm.
MOROCCAN-STYLE CORNISH GAME HENS
Categories Chicken Game Poultry Vegetable Roast Dinner Spice Carrot Fall Winter Bon Appétit Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 400°F. Finely grind first 7 ingredients in spice grinder or coffee grinder. Transfer to small bowl. Whisk in orange juice, oil and garlic. (Spice mixture can be made 1 day ahead. Cover and chill.)
- Rub spice mixture all over hens; place hens in large roasting pan. Sprinkle hens inside and out with salt and pepper. Tie legs together to hold shape. Arrange carrots in pan around hens. Sprinkle carrots with salt and pepper. Roast 30 minutes. Add stock to roasting pan. Roast hens until juices run clear when thickest part of thigh is pierced and carrots are tender, basting hens occasionally with pan juices, about 35 minutes longer. Place 1 hen on each of 4 plates. Arrange carrots alongside. Spoon warm Orange-Honey Sauce over and serve.
MARINATED GRILLED GAME HENS
An easy overnight marinade spiced with cinnamon and cumin adds wonderful flavor to these game hens. "My family enjoys them often during the grilling season," writes Marcia Bland of North Platte, Nebraska.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a large resealable plastic bag, combine the lime juice, oil, garlic, cumin, cinnamon, salt and pepper; add the hens. Seal bag and turn to coat. Cover and refrigerate for several hours or overnight, turning once. , Drain and discard marinade. Grill hens, covered, over medium heat for 20-25 minutes or until a thermometer reads 180°, turning occasionally.
Nutrition Facts : Fat 49 g fat (13 g saturated fat), Cholesterol 349 mg cholesterol, Sodium 365 mg sodium, Carbohydrate 7 g carbohydrate, Fiber 1 g fiber, Protein 60 g protein.
GRILLED GAME HENS WITH MOROCCAN SPICES
Number Of Ingredients 12
Steps:
- 1. Remove and discard the fat just inside the body cavities of the game hens. Remove the packages of giblets (if any) and set aside for another use. Rinse the hens, inside and out, under cold running water, then drain and blot dry, inside and out, with paper towels. Spatchcook the game hens or cut each one lengthwise in half with poultry shears. Place the birds in a large, deep nonreactive bowl or baking dish and set aside while you prepare the marinade.2. Combine the onion, parsley, cilantro, lemon juice, oil, salt, cumin, paprika, ginger, and pepper in a small bowl and whisk to mix. Pour the mixture over the game hens in the large bowl and turn the birds to coat thoroughly. Cover and let marinate, in the refrigerator, for 1 to 8 hours (the longer the better), turning the birds occasionally.3. Preheat the grill, using the two-tiered method.4. When ready to cook, oil the grill grate. Remove the game hens from the marinade and arrange, skin side down, on the grate over the hotter section of the grill and cook. The total cooking time will be 25 to 35 minutes.5. Transfer the hens to serving plates or a platter and serve immediately, garnished with lemon wedges.Serves 4
Nutrition Facts : Nutritional Facts Serves
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- Place chicken breasts between 2 pieces of wax or parchment paper and, using a meat mallet, pound to an even ½-inch thickness. (Skip this step if substituting chicken tenderloins.)
- Mix all ingredients except chicken together in a small bowl or measuring cup. Place pounded chicken breasts inside 1 gallon zip-lock bag. Add marinade to the bag, press air out and seal shut. Massage marinade into the breasts until evenly coated. Place the bag in a bowl in the refrigerator (to protect against leakage), and let the chicken marinate for 5-6 hours.
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