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Dishes with couscous and chicken amidst Christmas table decorations

Sweet, Spiced Cornish Hen with Macerated Prunes, Olives and Lemon, Served with Jewelled Couscous

Whole prunes pair elegantly with the coriander, fennel, anise and cinnamon that are rubbed on the Cornish hens before baking. Chopped prunes and nuts stud the jewelled couscous that is then tossed in a lemon vinaigrette.
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Servings 4

Ingredients
  

Cornish Hen

  • 2 tbsp coriander seed
  • 2 tbsp fennel seed
  • salt to taste
  • 2 tbsp sweet paprika
  • 1 tbsp anise seed
  • 1 tbsp fenugreek
  • 1 tbsp cinnamon
  • 2 Cornish hens
  • ½ cup California Prunes
  • ¼ cup Cerignola olives
  • 2 tbsp grapeseed oil
  • 2 tbsp unsalted butter
  • ½ lemon squeezed
  • ¼ cup sherry

Lemon Vinaigrette

  • ½ cup good olive oil
  • 1 tbsp Dijon mustard
  • 2 tbsp lemon juice
  • 3 tbsp sherry vinegar
  • 1 tbsp honey
  • salt and pepper to taste

Jewelled Couscous

  • 2 cups vegetable stock water is fine if you prefer
  • 1½ cups couscous
  • 8-10 California Prunes chopped
  • ½ cup whole shelled pistachios
  • ⅓ cup slivered almonds
  • 3 tbsp parsley chopped
  • 3 tbsp mint chopped
  • 3 tbsp coriander chopped
  • 3 tbsp chives chopped
  • ¼ cup extra virgin olive oil

Instructions
 

Cornish Hen

  • Preheat oven to 425℉
  • In a small pan, over medium heat, toast coriander, fennel, anise and fenugreek seeds for about two minutes. Remove from heat and let cool. Transfer the seeds to a coffee grinder and finely grind. Transfer to a small bowl and add cinnamon, paprika and olive oil. Set aside.
  • Split the Cornish hens each in half lengthwise (or de-boning is optional – ask your butcher to do so). Rub the spice mixture liberally over the hens. Place hens in the fridge to marinate for a minimum of two hours or overnight for deeper flavours. 
  • In a large, ovenproof skillet, over medium-high heat, add the grapeseed oil. Season the hens with salt and add them each to the pan, browning the skin for about two minutes.
  • Place the whole skillet in a preheated oven at 425°F, and roast for approximately 15 minutes (or until juices from the thigh run clear when it is pierced or until internal temperature reached 165°F.) Remove the birds and cover with foil. Rest for 5 minutes.*Chef’s note: While hens are cooking, prepare lemon vinaigrette and couscous.
  • Pour any excess oil from the skillet and return skillet to stove top, over medium-high heat. Deglaze the pan with sherry. Allow the liquid to reduce by half, adding in the olives and California Prunes. Finally add a knob of butter and a squeeze of lemon.
  • Serve Cornish hens family style over jewelled couscous and top with macerated California Prunes, olives and lemon glaze to liking.

Lemon Vinaigrette

  • Add all ingredients to a small bowl and whisk ingredients together until emulsified. Set aside for couscous.

Jewelled Couscous

  • Add couscous to a medium-sized, glass or ceramic bowl.
  • In a medium-sized pot, over high heat, bring stock to a boil and pour over couscous. Cover with cling film and let stand for about 10 minutes.
  • Prepare the rest of your ingredients – herbs, California Prunes, nuts and vinaigrette. 
  • Fluff the couscous with a fork and fold in the remaining ingredients.
  • Add 70 ml of lemon vinaigrette, toss through with a fork, and serve family-style with Cornish hens layered on top.