Maple Mustard-glazed Hens with Corn and Pea Couscous

Maple Mustard-glazed Hens with Corn and Pea Couscous
Photo by James Carrier

Ingredients

  • 1 cup frozen corn kernels
  • 6 carrots (3/4 in. wide; 5 in. long; 6 oz. total; see notes), peeled
  • 1 cup frozen corn kernels
  • Salt and pepper
  • Salt and pepper
  • 1 Cornish hen (about 1 1/2 lb.)
  • 2 teaspoons dried green peppercorns or drained canned capers
  • + 13 more ingredients
    • 6 carrots (3/4 in. wide; 5 in. long; 6 oz. total; see notes), peeled
    • 1 Cornish hen (about 1 1/2 lb.)
    • ½ cup couscous
    • 2 tablespoons maple syrup
    • 1 cup fat-skimmed chicken broth
    • ½ cup couscous
    • 2 teaspoons dried green peppercorns or drained canned capers
    • 2 tablespoons maple syrup
    • 1 cup fat-skimmed chicken broth
    • 2 tablespoons Dijon mustard
    • 2 tablespoons Dijon mustard
    • 1 cup fresh or frozen sugar snap peas (4 oz.)
    • 1 cup fresh or frozen sugar snap peas (4 oz.)

1. Remove neck and giblets from hen; reserve for another use or discard. Pull off and discard any pockets of fat. With poultry shears or kitchen scissors, split bird in half lengthwise through breastbone and backbone. Rinse halves and pat dry; set, skin up and slightly apart, on a lightly oiled r...

View full recipe at My Recipes

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