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Cornish Hens Stuffed with Couscous with Okra and Tomatoes (Bobby Flay) Recipe

Cornish Hens Stuffed with Couscous with Okra and Tomatoes (Bobby Flay) Recipe

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Cornish Hens Stuffed with Couscous with Okra and Tomatoes (Bobby Flay)

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Ingredients:

Serving

3 cups chicken stock, divided
1/4 cup dried apricots, chopped
2 tbsp olive oil
1 small yellow onion , finley chopped
2 cloves garlic, finely chopped
1/8 tsp allspice
1/8 tsp cinnamon
2 cups instant couscous
1/4 cup slivered almonds, toasted
salt and freshly ground pepper
3 tbsp unsalted butter, divided
2 tsp honey
2 cornish hens (about 1 1/4 lb each)
peanut oil, to fry
1 lb okra, trimmed and cut into 1/2 inch rounds
2 cups corn meal
1 small red onion, finely chopped
2 cloves garlic, finely chopped
pinch of red pepper flakes
1 cup diced tomatoes
2 tbsp red wine vinegar
1 tbsp capers
1/4 cup chopped parsley
salt and freshly ground pepper

Directions:

1. Preheat oven to 375 degrees F. Bring 2 cups of the stock to a simmer in a small saucepan and add the apricots. Heat the oil in a medium saucepan. Add the onions and garlic and cook until soft. Add the allspice and cinnamon and cook for 1 minute. Add the couscous and stock with apricots, cover the pan and let sit for 5 minutes. Fluff with a fork and add 1 tablespoon of the butter, the almonds and the honey and season with salt and pepper to taste. 2. Season the cavities of the hens with salt and pepper and fill with the couscous stuffing. Truss the chicken, then rub each with the remaining butter and season with salt and pepper to taste. Season hens on all sides in an oven-proof saute pan and place in oven. 3. Roast for 35-40 minutes. Transfer the hens to a plate. Remove some of the fat from the roasting pan and place on the burner over medium heat. Add the remaining 1 cup of stock and cook, scraping the bottom of the pan until reduced to 1/2 cup. Season with salt and pepper.
Preheat oven to 375 degrees F. Bring 2 cups of the stock to a simmer in a small saucepan and add the apricots. Heat the oil in a medium saucepan. Add the onions and garlic and cook until soft. Add the allspice and cinnamon and cook for 1 minute. Add the couscous and stock with apricots, cover the pan and let sit for 5 minutes. Fluff with a fork and add 1 tablespoon of butter, the almonds, and the honey and season with salt and pepper to taste.
Season the cavities of the hens with salt and pepper and fill with the couscous stuffing. Truss the hens, then rub each with the remaining butter and season with salt and pepper, to taste. Season hens on all sides in an oven-proof saute pan and place in oven.
Roast for 35 to 40 minutes. Transfer the hens to a plate. Remove some of the fat from the roasting pan and place on the burner over medium heat. Add the remaining cup of stock and cook, scraping the bottom of the pan until reduced to 1/2 cup. Season with salt and pepper.
Okra and Tomato:
Heat oil in fry pan. Dredge okra in corn meal and fry until golden brown. Immediately toss with remaining ingredients.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1117.77 Kcal (4680 kJ)
Calories from fat	275.68 Kcal
		% Daily Value*
Total Fat	30.63g	47%
Cholesterol	157.26mg	52%
Sodium	442.84mg	18%
Potassium	1386.13mg	29%
Total Carbs	155.32g	52%
Sugars	14.25g	57%
Dietary Fiber	14.12g	56%
Protein	56.49g	113%
Vitamin C	41.8mg	70%
Vitamin A	0.1mg	4%
Iron	5.5mg	30%
Calcium	189.2mg	19%

Amount Per 100 g
Calories	145.73 Kcal (610 kJ)
Calories from fat	35.94 Kcal
		% Daily Value*
Total Fat	3.99g	47%
Cholesterol	20.5mg	52%
Sodium	57.73mg	18%
Potassium	180.71mg	29%
Total Carbs	20.25g	52%
Sugars	1.86g	57%
Dietary Fiber	1.84g	56%
Protein	7.36g	113%
Vitamin C	5.4mg	70%
Iron	0.7mg	30%
Calcium	24.7mg	19%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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