Sumac and Preserved Lemon Hens

Game hens lend themselves to the flavors of the Middle East. This recipe includes preserved lemons and the tangy spice, sumac. It’s easy and delicious! And if you have a rice maker, it’s even easier!

Here’s how you do it:

Let’s start with, what is sumac? A member of the cashew family, this spice comes from red berries of the sumac bush. The variety with white berries is toxic, but the red produce a tangy and rich flavor when dried and ground into a coarse powder.

And now the hens. They’ll need to sit for a bit. Get the rice started when you put the hens in the oven.

Trim the wing tips off first.

Mix the spices together in a bowl. Use a whisk to make sure they are well blended.

Rub the hens inside and out with one teaspoon of the olive oil. Next, rub the spices mix all over, inside and out.

Turn and set the hens in a heavy casserole, breast side up.

Stuff each one with ½ of a preserved lemon.  Let them sit, uncovered, in the refrigerator for one to two hours.

Preheat the oven to 400 degrees – Remove the hens from the refrigerator. Let them sit for about 15 minutes, then put them in the oven.

Bake for about 20 to 25 minutes, then baste with more olive oil. Return to the oven and bake another 20 to 25 minutes, until juices run clear.

While the hens are baking, put all the rice ingredients into a rice cooker.

Put the green beans in the top steamer tray with just a pinch of salt.

Turn on rice cooker.

When the hens are done, remove them from the oven and let them rest about 10 minutes.

Serve it all up!

© Copyright 2023 The Lazy Gastronome

5 from 5 votes

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Sumac and Preserved Lemon Hens

A simple and delicious meal with a middle eastern flair!

Course: Main Course, main dish

Cuisine: Middle Eastern

Keyword: cornish hen, game hens, green beans, lemons, preserved lemon, rice, sumac

Servings: 4 servings

Author: HelenFern

Ingredients

Hens

• 4 whole cornish game hens
• 1/2 cup sumac
• 2 teaspooons garlic powder
• 2 teaspoons kosher salt
• 2 Tablespoons smoked paprika
• 2 whole preserved lemons, cut in half
• 2 Tablespoons olive oil

Rice

• 1 cup jasmine rice1 ½ cup broth or bouillon1/3 cup kalamata olives, cut in half lengthwise1 Tablespoon butter2 Tablespoons parmesan cheese 
• 2 cups jazmine rice
• 1 cup chicken broth or bouillion
• 2/3 cup kalamata, olives cut in half lengthwise
• 2 Tablespoons butter
• 1/4 cup parmesan cheese
• sliced green onion to garnish
• 2 cups whole green beans

Instructions

1. Start with the hens. They’ll need to sit for a bit. Get the rice started when you put the hens in the oven.

2. Mix the spices together in a bowl. Use a whisk to make sure they are well blended.

3. Rub the hens inside and out with one teaspoon of the olive oil. Rub the spices mix all over, inside and out.

4. Set the hens in a heavy casserole, breast side up.

5. Stuff each one with ½ of a preserved lemon.  Let them sit, uncovered, in the refrigerator for one to two hours.

6. Preheat the oven to 400 degrees – Remove the hens from the refrigerator. Let them sit for about 15 minutes, then put them in the oven.

7. Bake for about 20 to 25 minutes, then baste with more olive oil. Return to the oven and bake another 20 to 25 minutes, until juices run clear.

8. While the hens are baking, put all the rice ingredients into a rice cooker.

9. Put the green beans in the top steamer tray with just a pinch of salt. Turn on rice cooker.

10. When the hens are done, remove them from the oven and let them rest about 10 minutes.

11. Serve it all up!

Recipe Notes

 

© Copyright 2023 The Lazy Gastronome

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