Tagine M' Hammar

By Harleygirl

In this traditional Moroccan Cornish hens are seasoned liberally with spices, stuffed with couscous and baked until tender and juicy. Served with a honey wine sauce, this is an ideal dish for impressing family and friends. Use plain prepared couscous instead of apricot couscous to stuff the hens, if you like.

Ingredients

• 1 tablespoon sweet paprika
• 2 teaspoons cumin seeds
• 1 teaspoon brown sugar
• 1 teaspoon coriander seeds
• 1 teaspoon fennel seeds
• 1/2 teaspoon chile pepper flakes
• 1/4 teaspoon cayenne
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• Salt to taste
• 4 Cornish hens
• 4 garlic cloves, thinly sliced
• 1 tablespoon extra virgin olive oil
• 3 tablespoons lemon juice
• 1 recipe Apricot Couscous
• 1/2 cup white wine
• 3 tablespoons butter
• Honey to taste
• 1 cinnamon stick
• 4 cilantro sprigs
• 4 lemon slices

Preparation

Step 1

Put paprika, cumin, sugar, coriander, fennel seeds, pepper flakes, cayenne, cinnamon, cloves, and 1/4 teaspoon salt into a bowl and stir together to make a spice rub.

Massage the spice rub into the hens, inside and out. Cut small slits into each breast and the place where the thighs join the breasts of each hen. Insert garlic slices into these slits. Drizzle hens all over with oil and lemon juice, then transfer to tagine, cover, and refrigerate for 1 hour, or overnight.

Fill hens' cavities with the prepared apricot couscous, adding any leftover couscous to the tagine. cook 2 hours on low, then drizzle with wine and cook for another 15 minutes.

Tent hens with foil and set aside to let rest for 10 minutes.

While hens are resting, pour excess drippings from the tagine into a small bowl and place in the freezer for 10 minutes or until the fat rises to the top. Skim off and discard the fat from the top and place the remaining drippings into a small pot. Bring to a simmer and cook until reduced to about 1 cup. Stir in butter, honey and cinnamon and simmer for about 5 minutes. Season with salt and discard cinnamon stick.

Cut hens in half and arrange them on a serving platter. Spoon the warm sauce over the hens and garnish with cilantro sprigs and lemon slices.