Best 7 Grilled Game Hens With Moroccan Spices Recipes

GRILLED GAME HENS WITH MOROCCAN SPICES

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.

GRILLED GAME HEN WITH MOROCCAN SPICES

Steps:

• Prepare barbecue (medium-high heat). Stir curry powder, coriander, cumin and cayenne in heavy small skillet over medium-low heat until fragrant, about 1 minute. Remove from heat. Add garlic to skillet; mix into spices.
• Using fingertips, loosen skin of game hen pieces. Rub spice paste onto meat under skin. Sprinkle outside of pieces with salt and pepper.
• Place hen pieces on grill. Cover with foil and grill 10 minutes. Uncover; turn pieces over. Cover and continue to grill until golden brown, cooked through and juices run clear when hen is pierced with small knife, turning occasionally, about 10 minutes for breast pieces and 15 minutes for leg-thigh pieces. Serve hot or at room temperature.

AFGHAN-STYLE GAME HENS

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 with paper towels, inside and out. Place the hens in a large, deep nonreactive bowl or baking dish and set aside while you prepare the marinade.2. Combine the oil, yogurt, lemon juice, paprika, cumin, salt, and black pepper in a medium-size bowl and whisk to blend. Stir in the onions, garlic, sliced lemon, and bird peppers, then pour the mixture over the game hens in the larger bowl, turning the birds to coat. Cover and let marinate, in the refrigerator, 8 to 24 hours (the longer the better), turning the hens occasionally.3. Set up the grill for rotisserie cooking.4. When ready to cook, place the hens on the spit and set the spit in place on the grill. Turn on the rotisserie and cook until the birds are nicely browned and the juices run clear when the tip of a skewer or sharp knife is inserted in the thickest part of a thigh, 20 to 35 minutes if the grill is covered, somewhat longer uncovered.5. Unspit the hens and transfer to a cutting board or platter. Let rest 5 minutes before serving.Serves 4Note: If desired, you may cook the hens directly on the grill. Spatchcook the birds or cut lengthwise in half with poultry shears, then marinate as directed in step 2 and grill as directed in the preceding recipe.

MOROCCAN-STYLE CORNISH GAME HENS

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.

GRILLED GAME HENS WITH MOROCCAN SPICES

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

MOROCCAN-STYLE CORNISH HENS WITH COUSCOUS

Steps:

• Mix 3 tablespoons of the oil with the paprika, 1 1/2 teaspoons cumin, 1/2 teaspoon salt and 1/4 teaspoon pepper. Rub inside surfaces of hens with 1 tablespoon of the lemon juice, then smear them, inside and out, with the spice paste. Set aside 1 hour.
• Sauté onions in remaining oil in a skillet over medium heat until golden. Stir in raisins and remaining cumin and cook until onions are lightly browned. Fold in cooked couscous and season with salt and pepper.
• Preheat grill or heat oven to 375 degrees. If grilling, sear hens on the skin side over medium heat, then turn them over, basting a couple of times with remaining lemon juice, until cooked through, about 35 minutes. If using oven, roast hen halves skin side up in a roasting pan until cooked through, 35 to 40 minutes, basting a couple of times with remaining lemon juice.
• Reheat couscous, fold in cilantro, and mound on a platter. Arrange hen halves around couscous and serve hot or warm.

GRILLED CORNISH HENS

Steps:

• In a small bowl, combine the butter, onions, parsley, ginger, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper. , Rub mixture under the skin and over the top of each game hen. Sprinkle remaining salt and pepper inside the hen cavities. , Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat, using a drip pan. , Place hens breast side up over drip pan; grill, covered, over indirect medium heat for 45-60 minutes or until a thermometer reads 180° and the meat juices run clear.