Cornish Game Hens with Couscous
When I serve this to guests, they think I spent all day in the kitchen. I don’t reveal that my slow cooker did most of the work!
—BARBARA LENTO HOUSTON, PA
PREP: 40 MIN. • COOK: 3 HOURS • MAKES: 4 SERVINGS
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon chili powder
2 Cornish game hens (20 to 24 ounces each), thawed
1 tablespoon olive oil
1 can (14 1/2 ounces) reduced-sodium chicken broth
2 cups cubed peeled eggplant
2 large tomatoes, cut into wedges and seeded
2 cups sliced baby portobello mushrooms
1 medium onion, sliced
1 medium green pepper, chopped
1 garlic clove, minced
1 bay leaf
2 cups hot cooked couscous
1. In a large resealable plastic bag, combine the flour, salt, pepper and chili powder. Add the Cornish hens, one at a time, and shake to coat. In a large skillet, brown cornish hens in oil on all sides.
2. Transfer hens to a 5- or 6-qt. slow cooker. Add the chicken broth to the skillet, stirring to loosen browned bits from pan. Bring to a boil. Reduce heat; simmer, uncovered, for 1-2 minutes. Add to slow cooker.
3. Stir in the eggplant, tomatoes, portobello mushrooms, onion, green pepper, garlic and bay leaf. Cover and cook on low for 3-4 hours or until a thermometer reads 180° and the vegetables are tender. Discard bay leaf. To serve, split hens in half. Serve with couscous and vegetables.