Cornish Game Hens with Couscous |
|
 |
Prep Time: 40 Minutes Cook Time: 180 Minutes |
Ready In: 220 Minutes Servings: 4 |
|
When I invite people to dinner, they often ask if we're going to have this dish for dinner. They think I slave all day in the kitchen, but I donât tell them any different. I suppose my secretâs out now! Ingredients:
2 tablespoons king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1/4 teaspoon chili powder |
2 cornish game hens (20 to 24 ounces each), thawed |
1 tablespoon olive oil |
1 can (14-1/2 ounces) reduced-sodium chicken broth |
2 cups cubed peeled eggplant |
2 large tomatoes, cut into wedges and seeded |
2 cups sliced baby portobello mushrooms |
1 medium onion, sliced |
1 medium green pepper, chopped |
1 garlic clove, minced |
1 bay leaf |
2 cups hot cooked couscous |
Directions:
1. In a large resealable plastic bag, combine the flour, salt, pepper and chili powder. Add hens, one at a time, and shake to coat. In a large skillet, brown hens in oil on all sides.
2. Transfer to a 5- or 6-qt. slow cooker. Add broth to the skillet, stirring to loosen browned bits from pan. Bring to a boil. Reduce heat; simmer, uncovered, for 1-2 minutes. Add to slow cooker.
3. Stir in the eggplant, tomatoes, mushrooms, onion, green pepper, garlic and bay leaf. Cover and cook on low for 3-4 hours or until a thermometer reads 180° and vegetables are tender. Discard bay leaf. To serve, split hens in half. Serve with couscous and vegetables. Yield: 4 servings.
|
|