Cornish Game Hens Stuffed with Spiced Sour Cherries

serves 4

FOR A TRULY TASTY TWIST ON A CLASSIC, TRY THESE SOPHISTICATED STUFFED ROASTED BIRDS. SERVED ON A LARGE PLATTER TO IMPRESS, EVERYONE THEN GETS TO ENJOY THEIR OWN WHOLE BIRD, SPRINKLED WITH A SPLENDID SPICED FRUIT-NUT MIXTURE.

ingredients

3 garlic cloves, finely chopped

1 red chile, seeded and finely chopped

3 onions, finely sliced

2 tablespoons coriander seeds

2 teaspoons ground cinnamon

2 teaspoons ground allspice

juice and zest of 2 lemons

4 bay leaves

⅔ cup dried sour cherries

⅔ cup dried cranberries

⅔ cup pistachio nuts

2 tablespoons extra virgin olive oil, plus extra for frying and drizzling

4 Cornish game hens

salt and pepper

roasted potatoes or a salad of peppery leaves, to serve

1 Preheat the oven to 350°F. Mix the garlic and chile with the onions. Use a mortar and pestle to crush the coriander seeds, then add to the garlic-and-onion mixture with the other ground spices. Add the lemon juice and zest and the bay leaves and mix everything together in a bowl with the dried fruits and nuts. Add the oil, mix well, and season with salt and pepper.

2 Stuff each hen with a generous amount of the stuffing. Heat a little oil in a Dutch oven or a heavy flameproof casserole dish. Season the hens on the outside with salt and pepper.

3 Put the hens into the Dutch oven and brown both breasts and the back. Transfer the Dutch oven to the preheated oven.

4 Roast the hens in the preheated oven for 30-35 minutes, or until the meat is tender, basting regularly with all the roasting juices. To check that the meat is ready, insert the tip of a small knife into the thickest part of the meat – check that there is no trace of pink and the juices run clear.

5 To serve, spoon the stuffing out of the hens and sprinkle it over the top of the birds. Drizzle with some olive oil to add an attractive shine. Serve the hens on a large platter surrounded by roasted potatoes or with a fresh salad of bitter and peppery leaves.

Recipe from The Weekend Cook