MOROCCAN SPICED CORNISH HENS
with Grilled Nectarine & Arugula Salad
FRESH SPICES ARE BEST!
INGREDIENTS:
2 cornish hens, rinsed and dried thoroughly, back bone and wing tips removed
1/2 tbsp ground cumin
1/2 tbsp garlic powder
1/2 tbsp cinnamon
1/2 tbsp chili powder
1/4 cup grape-seed oil
2 nectarines, thick sliced
4 cups wild arugula
1/2 medium red onion, thinly sliced
1/4 cup toasted pumpkin seeds
1 lemon, juiced
2 tbsp olive oil
salt
PROCEDURE:
Heat oven to 425 on convection setting. Heat grill to medium.
in a small bowl, combine spices with grape-seed oil. Season with salt. Cover the hens on both sides with the spice mix. Lay skin side up on a sheet pan lined with a wire rack.
Roast the hens for 15 minutes or until skin is browned and internal temperature reads 165. Let rest in a warm place for 10 minutes.
While hens are roasting, coat nectarine slices with a touch of grape-seed oil and season with salt. Grill for 1 minute on each side or until grill marks have appeared. Set aside.
In a large mixing bowl, toss arugula, red onion, salt, olive oil and lemon juice.
Plate 1/2 a hen per person along with nectarine slices, arugula salad. Sprinkle salad with pumpkin seeds.