Cinnamon-Roasted Cornish Hens

Chay Wike

This recipe is about two things: Low-stress dinner parties (my specialty) and cinnamon. Sometimes I turn to Moroccan food for inspiration during the fall months when cinnamon takes center stage.  The spice is a staple in their cuisine, and they tend to use it in savory dishes as well. Here it brings warmth and deep caramelized flavor to Cornish hens which are a breed of small chicken that typically weigh between 1 and 2 pounds. Prep the birds ahead of time so when your guests arrive, you can just slide the deliciously seasoned hens into a hot oven. While they cook, you can focus on chatting and making simple side dishes like sautéed leafy greens, a bright and tangy salad, or a big tray of roasted vegetables. They are perfect for a more special get-together because split in half, each hen makes for a beautiful presentation for two, and you can really just scale up the recipe from there.

Yield: Serves 4
Author: The Kitchen Commune

Cinnamon-Roasted Cornish Hens

gluten-free, grain-free, dairy-free, paleo, egg-free, soy-free, nut-free

Ingredients

  • 2 Cornish hens, about 1 ½ pounds each
  • 1 ½ teaspoons kosher sea salt
  • Fresh black pepper
  • Small bunch of thyme
  • Small Bunch of rosemary
  • 2 tablespoons coarse Dijon mustard
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon coconut sugar
  • 2 teaspoons cinnamon
  • 1 teaspoon paprika
  • 1 teaspoon cumin

Instructions

  1. Remove the hens from the fridge 1 hour prior to cooking.
  2. Preheat the oven to 425°F.
  3. Wash and thoroughly pat the hens dry with paper towels and place them in a baking dish.
  4. In a small bowl, mix together the salt with a good amount of black pepper and season each hen inside and out with the mixture.
  5. Place half of each herb bunch inside the cavity of each bird.
  6. In another small bowl, with a small spoon, combine the mustard, olive oil, coconut sugar, and spices. Rub this mixture all over both birds.
  7. Tie the legs together with kitchen string, tuck the wing tips behind the back of each bird, and roast for 45 minutes or until the legs wiggle freely and the juices run clear.
  8. Remove from the oven and rest for 15 minutes. To serve, slice each bird in half and transfer to a dinner plate.