Moroccan Game Hens & Vegetables

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 2 tablespoons honey
• 2 tablespoons fresh lemon juice
• 1 tablespoon paprika
• 2 teaspoons ground cumin
• 1 teaspoon ground ginger
• 3/4 teaspoon ground cinnamon
• 1 1/4 teaspoons salt
• 1/2 teaspoon fresh ground black pepper
• 1/4 teaspoon cayenne pepper
• 2 medium zucchini, halved lengthwise and cut into 1 1/2 inch chunks
• 1 small butternut squash, peeled, seeded and cut into 1 1/2 inch chunks
• 2 turnips, peeled and cut into 1 1/2 inch chunks
• 1 large onion, cut into 1-inch chunks
• 2 garlic cloves, minced
• 2 cornish hens
• 1 (14 1/2 ounce) can diced tomatoes, undrained
• 1/2 cup reduced-sodium chicken broth
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh cilantro, chopped

Recipe

• 1 preheat oven to 425 degrees. in a small bowl, whisk honey, lemon juice, paprika, cumin, ginger, cinnamon, salt, pepper, and cayenne. in a large bowl, combine zucchini, turnips, squash, onion and garlic. toss with 3 tablespoons spice mixture.
• 2 with a heavy chef's knife or poultry shears, cut hens in half lengthwise, from breast through backbone. cut off wing tips and first joint. with a paper towel, pull skin off breast, wing, thigh and leg bones; discard skin. rub hens with remaining spice mixture.
• 3 lightly oil a 10 x 14 inch roasting pan or coat it with nonstick spray. spread vegetables in pan; toss with tomatoes and their juices. nestle hens, bone-side down, into vegetables. add chicken broth to pan. cover tightly with foil.
• 4 bake hens and vegetables for 45 minutes. uncover and roast, basting occasionally with pan juices, until hens are no longer pink inside and vegetables are tender, 15 - 20 minutes more. garnish with parsley and cilantro and serve.