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Cornish Hen with Lemon and Olives
Moroccan Cuisine! |
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5-16oz Cornish Hen, cut into fours
3 large onion, cut into 2 inch cubes
1 cup parsley, finely chopped
generous pinch of saffron
2 Tbls. ginger
1 tsp. black pepper
2oz. virgin olive oil
3 cups water
1/2 preserved lemon, cut in large pieces
1/2 cup green olives
lemon, sliced (for garnish)
chopped parsley (for garnish)
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Heat olive oil in a casserole and saute onions. Pour cornish hen then, add parsley, saffron, ginger, black pepper, salt-to taste, and the 3 cups of water. Cover and cook for about 40 minutes. Add preserved lemon and olives. Cook for 5 minutes. Serve hot.
Serve on a big platter. Garnish with finely chopped parsley and thin slices of lemons around the edges of the platter. You can garnish with artichokes, with fries, or serve over couscous!
Click on The Imperial Fez for more great Moroccan Recipes!
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Preparation Time: |
Serves: 8-10 |
| Recipe Origin: Morocco |
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Submitted by: |
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Chef Rafih Benjelloun
Morocco |
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| This recipe has been viewed 8017 times. |
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