- 4 cups [1 L] chicken broth
- 1/4 cup [60 mL] vegetable oil
- 3 tablespoons [45 mL] grated lemon rind
- 2 1/2 cups [625 mL] couscous [semolina]
- 1/3 cup [80 mL] freshly finely chopped parsley
- 4 [1 1/4-pound / 567-g each] Cornish game hens
- Salt and pepper, to taste
- 1/3 cup [80 mL] lemon marmalade
- 2 tablespoons [30 mL] lemony mustard
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- Into a large casserole, bring chicken broth, vegetable oil and 4 teaspoons [20 mL] grated lemon rind to a boil.
- Mix in couscous and take away from heat.
- Sprinkle all over with freshly finely chopped parsley; stir with a fork.
- Cover and leave to rest for 5 minutes.
- Preheat oven to 375°F [190°C].
- Meanwhile, cut-off tips of wings from Cornish game hens.
- Half Cornish game hens; remove and throw away excess fat and excess skin.
- Delicately lift the skin from each breast and thigh; rub meat with remaining lemon rind.
- Onto a lightly greased low-sided baking sheet, evenly space 8 [1-cup / 250-mL each] mounds couscous.
- Arrange each Cornish game hen half, cut side underneath, over a couscous mound.
- Salt and pepper.
- Mix together lemon marmalade and lemony mustard; brush Cornish game hens with mixture.
- Roast into preheated oven for 40 to 45 minutes, until golden brown and a meat thermometer registers 185°F [85°C].
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