A simple and delicious meal with a middle eastern flair!
- 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
- 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
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Start with the hens. They’ll need to sit for a bit. Get the rice started when you put the hens in the oven.
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Mix the spices together in a bowl. Use a whisk to make sure they are well blended.
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Rub the hens inside and out with one teaspoon of the olive oil. Rub the spices mix all over, inside and out.
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Set the hens in a heavy casserole, breast side up.
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Stuff each one with ½ of a preserved lemon. Let them sit, uncovered, in the refrigerator for one to two hours.
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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.
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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.
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While the hens are baking, put all the rice ingredients into a rice cooker.
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Put the green beans in the top steamer tray with just a pinch of salt. Turn on rice cooker.
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When the hens are done, remove them from the oven and let them rest about 10 minutes.
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Serve it all up!
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