Maple Mustard-glazed Hens with Corn and Pea Couscous

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

Ingredients

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

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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