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Prep time
30 minutes
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Cook time
45 minutes
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Serves
4
Author Notes
I love Moroccan and North African food as a whole. It's sweet, savory, smoky, spicy, warm. This Cornish game hen tagine with olives, dried apricots, chickpeas, preserved lemons, harissa, and a lot of warm spices feel special. Everything cooks together beautifully right on the stovetop, but this could also go into the oven as well. Serve this over some couscous and you are set! —César Pérez
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Ingredients
- FOR THE CORNISH GAME HENS
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2
Cornish game hens, spatchcocked (optional)
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Diamond Crystal kosher salt, to taste
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Freshly cracked black pepper
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1 teaspoon
smoked paprika
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1 teaspoon
ground coriander
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1/2 teaspoon
turmeric
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1/2 teaspoon
ground cumin
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1 tablespoon
extra virgin olive oil
- FOR THE TAGINE
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2 tablespoons
extra virgin olive oil
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1
yellow onion, sliced
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3
garlic cloves, minced
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1 tablespoon
ginger, minced
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2 teaspoons
smoked paprika
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1 teaspoon
ground coriander
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1 teaspoon
ground cumin
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1 teaspoon
dried turmeric
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1 teaspoon
preserved lemon, finely chopped
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1 tablespoon
harissa paste
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1/2 cup
dried apricots
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1/2 cup
Castelvetrano olives, pitted
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5
saffron threads,
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1
(15.5-ounce) can chickpeas, drained and rinsed
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1 cup
chicken stock
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1
lemon, thinly sliced
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fresh dill, to garnish
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fresh mint, to garnish
Directions
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Prepare the hens: Pat the hens dry with paper towels. If desired, spatchcock the hens by removing the backbones with a pair of kitchen shears and pressing down on the breastbone so that the hens lay flat. This will help them cook more evenly. Season generously with salt, pepper, smoked paprika, coriander, turmeric, and cumin. Drizzle with extra virgin olive oil and massage the spices into the hens.
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Sear the hens: Heat the olive oil in a tagine or large Dutch oven over medium-high heat. Add the hens skin-side down and sear until golden brown, about 3 minutes. If the hens are browning too quickly, reduce the heat slightly. Remove the hens and set aside.
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Sauté the aromatics: Reduce heat to medium. Add the onion to the pot and cook until softened, about 5 minutes, stirring occasionally. Stir in the garlic and ginger and cook until fragrant, about 1 minute more.
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Bloom the spices: Add the smoked paprika, coriander, cumin, and turmeric to the pot and cook until fragrant, about 30 seconds.
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Build the tagine: Stir in the preserved lemon, apricots, olives, saffron, chickpeas, and chicken stock. Stir to combine. Reduce to a gentle simmer. Taste for seasoning and adjust with salt and pepper as needed.
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Return the hens: Return the hens: Nestle the hens into the sauce. Spoon sauce over the hens and evenly place the slices of lemon. Cover the tagine or pot and cook until the hens are cooked through and the sauce has thickened, about 30 minutes.
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Serve: Transfer the hens to a platter and spoon the sauce over them. Garnish with sprigs of fresh dill and fresh mint leaves. Finish with an extra drizzle of extra virgin olive oil. Serve hot with either a side of couscous or rice.
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