Spice-Rubbed Cornish Hens with Haroseth Stuffing and Sherry Jus

Ingredients for Spice-Rubbed Cornish Hens with Haroseth Stuffing and Sherry Jus

• 1 tablespoon ground allspice

• 2 teaspoons cinnamon

• 1 teaspoon ground cumin

• 1 teaspoon sweet paprika

• 60ml extra-virgin olive oil

• 4 (1 1/4-to 675g) Cornish hens

• 325ml apricot, date, and pistachio haroseth

• 240ml medium-dry Sherry

• 1 cup water

• Accompaniment: parsley mint salsa verde

How to make Spice-Rubbed Cornish Hens with Haroseth Stuffing and Sherry Jus

Preheat oven to 232°C with rack in middle.

Whisk together spices, 2 teaspoons salt, 1 teaspoon pepper, and oil in a small bowl.

Pat hens dry and stuff cavity of each with 80ml haroseth. Place hens in a large flameproof roasting pan and rub all over with spice mixture, including underneath skin of breast meat (loosen skin gently with your fingers). Tuck wings underneath body, then secure legs together with a wooden pick or tie with kitchen string.

Roast hens 20 minutes, then brush with pan drippings. Continue to roast, basting every 10 minutes, until juices run clear when a thigh is pierced, 25 to 30 minutes more (45 to 50 minutes total). Transfer hens to a cutting board.

Straddle roasting pan across 2 burners and boil drippings, scraping up brown bits, 2 minutes. Carefully add Sherry (it may ignite) and boil 2 minutes (or until flames subside). Add water and boil, stirring, until sauce is slightly thickened and reduced to about 350ml , 4 to 5 minutes. Transfer sauce to a measuring cup and let stand 1 minute, then skim off fat (or use a fat separator).

Serve hens, halved if desired, with sauce on the side.

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Haftungsausschluss

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.