Moroccan · Main Dishes
Moroccan Roasted Cornish Hen
A Rabat dinner-party favourite, small cornish hens rubbed with a saffron-ginger paste and roasted until burnished, each bird sized for a single generous portion and finished with a squeeze of lemon.
- Prep
- 25 min
- Cook
- 55 min
- Total
- 80 min
- Serves
- 4
- Level
- Medium
Ingredients
- 4 cornish hens (or small poussins)
- 3 garlic cloves, crushed
- 1 tsp ground ginger, 1/2 tsp turmeric
- Generous pinch of saffron, bloomed
- 60 g butter, softened
- Juice of 1 lemon
- Small bunch coriander, chopped, salt and pepper
Method
- 1
Make the rub
Mix the softened butter with the garlic, ginger, turmeric, saffron water, half the lemon juice, salt and pepper into a smooth paste.
- 2
Season the hens
Loosen the skin of each hen gently and work some of the butter paste underneath, then rub the rest all over the outside.
- 3
Rest
Let the hens sit at room temperature 20 minutes, or chill and marinate longer for deeper flavour.
- 4
Roast
Roast at 200°C for 45–50 minutes, basting once or twice, until the skin is deep golden and the juices run clear.
- 5
Rest
Rest the hens 10 minutes before serving.
- 6
Serve
Finish with the remaining lemon juice and a scatter of coriander.
Chef's tips
- Working some of the butter paste under the skin, not just over it, gives more flavour directly into the meat.
- Basting once or twice during roasting helps the skin turn a deep, even golden colour.
- Cornish hens cook faster than a whole chicken, so check for doneness a little earlier than you might expect.
Frequently asked questions
Can this be made with a whole chicken instead?
Yes, use the same rub on a whole chicken and extend the roasting time to about 1 hour 20 minutes, checking that the juices run clear.
What sides pair well with this dish?
Saffron rice, a simple green salad, or roasted vegetables all complement the burnished, spiced hens well.