Yield: 2 servings
Prep Time: 30 minutes
Cook Time: 40 minutes
Ease of preparation: intermediate
Recipe courtesy Zitoune Restaurant, New York City, Chef Alain Bennouna
Ingredients:
1 teaspoon ground ginger
1 teaspoon saffron
1/2 cup olive oil
1 medium onion, chopped
1/2 teaspoon chopped garlic
2 cups water
2 Cornish game hens, split (approximately 3 pounds total)
2 halves lemon confit (also known as preserved lemon), chopped, for garnish
15 olives, for garnish
Instructions:
- Preheat oven to 350F.
- Mix ginger, saffron, olive oil, onion and garlic together.
- Heat a large saute pan over medium-high heat. Add oil mixture and cook until the onions soften, about 8 minutes.
- Carefully add 2 cups of water to mix and bring to simmer. Add hens, skin-side down, and cook for 10 minutes at a very low simmer.
- Remove only the hens to a baking dish, keeping the sauce warm over a low heat.
- Put hens in oven and bake until cooked through, about 15 minutes.
- Serve on warm plate, hens first, then garnish with lemon and olives. Pour reserved sauce over hens.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. Fine Living has not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
