Cornish Hens Stuffed with Couscous with Okra and Tomatoes (Bobby Flay) |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 4 |
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Ingredients:
3 cups chicken stock, divided |
1/4 cup dried apricots, chopped |
2 tablespoons olive oil |
1 small yellow onion, finley chopped |
2 cloves garlic, finely chopped |
1/8 teaspoon allspice |
1/8 teaspoon cinnamon |
2 cups instant couscous |
1/4 cup slivered almonds, toasted |
salt and freshly ground pepper |
3 tablespoons unsalted butter, divided |
2 teaspoons honey |
2 cornish hens (about 1 1/4 pound each) |
peanut oil, to fry |
1 pound okra, trimmed and cut into 1/2 inch rounds |
2 cups corn meal |
1 small red onion, finely chopped |
2 cloves garlic, finely chopped |
pinch of red pepper flakes |
1 cup diced tomatoes |
2 tablespoons red wine vinegar |
1 tablespoon capers |
1/4 cup chopped parsley |
salt and freshly ground pepper |
Directions:
1. 1. Preheat oven to 375 degrees F. Bring 2 cups of the stock to a simmer in a small saucepan and add the apricots. Heat the oil in a medium saucepan. Add the onions and garlic and cook until soft. Add the allspice and cinnamon and cook for 1 minute. Add the couscous and stock with apricots, cover the pan and let sit for 5 minutes. Fluff with a fork and add 1 tablespoon of the butter, the almonds and the honey and season with salt and pepper to taste. 2. Season the cavities of the hens with salt and pepper and fill with the couscous stuffing. Truss the chicken, then rub each with the remaining butter and season with salt and pepper to taste. Season hens on all sides in an oven-proof saute pan and place in oven. 3. Roast for 35-40 minutes. Transfer the hens to a plate. Remove some of the fat from the roasting pan and place on the burner over medium heat. Add the remaining 1 cup of stock and cook, scraping the bottom of the pan until reduced to 1/2 cup. Season with salt and pepper.
2. Preheat oven to 375 degrees F. Bring 2 cups of the stock to a simmer in a small saucepan and add the apricots. Heat the oil in a medium saucepan. Add the onions and garlic and cook until soft. Add the allspice and cinnamon and cook for 1 minute. Add the couscous and stock with apricots, cover the pan and let sit for 5 minutes. Fluff with a fork and add 1 tablespoon of butter, the almonds, and the honey and season with salt and pepper to taste.
3. Season the cavities of the hens with salt and pepper and fill with the couscous stuffing. Truss the hens, then rub each with the remaining butter and season with salt and pepper, to taste. Season hens on all sides in an oven-proof saute pan and place in oven.
4. Roast for 35 to 40 minutes. Transfer the hens to a plate. Remove some of the fat from the roasting pan and place on the burner over medium heat. Add the remaining cup of stock and cook, scraping the bottom of the pan until reduced to 1/2 cup. Season with salt and pepper.
5. Okra and Tomato:
6. Heat oil in fry pan. Dredge okra in corn meal and fry until golden brown. Immediately toss with remaining ingredients.
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