Morrocan-Style Roast Cornish Hens with Vegetables

This dish is delicious over couscous or quinoa, which will absorb the flavorful broth.

ingredients

1 tsp caraway seeds
1 1/2 tbsp salt
4 garlic cloves
1/4 C mild honey
1/4 C fresh lemon juice
2 tbsp olive oil
2 tbsp paprika
4 tsp ground cumin
2 tsp ground ginger
1 1/2 tsp ground cinnamon
1/2 tsp cayenne
1 tsp black pepper
2 large zucchini (1 1/4 lb total), halved lengthwise and cut into 1 1/2-inch pieces
2 medium turnips (1/2 lb total), peeled, halved lengthwise, and cut crosswise into 1-inch-thick pieces
2 red bell peppers, quartered and cut into 1 1/2-inch pieces
1 1/2 lbs butternut squash, peeled, seeded, and cut into 1 1/2-inch chunks
2 medium onions, cut lengthwise into 1-inch-thick wedges
1 (28-oz) can whole tomatoes, drained and chopped
1/2 C chicken broth
4 (1 1/4- to 1 1/2-lb) Cornish hens, halved lengthwise
6 tbsp chopped mixed fresh parsley, cilantro, and mint
Accompaniment: couscous

1
Preheat oven to 425°F.
2
Coarsely grind caraway seeds with salt in an electric coffee/spice grinder or crush with a rolling pin. Mince garlic, then mash to a paste with salt mixture using flat side of a chef’s knife. Transfer paste to a large bowl and whisk in honey, lemon juice, oil, spices, and pepper.
3
Put zucchini, turnips, bell peppers, butternut squash, and onions in an oiled large roasting pan, then add half of spice mixture and toss until well coated. Stir tomatoes and broth into vegetables. Add hens to large bowl with remaining spice mixture and toss to coat, then arrange hens, breast sides up, over vegetables in pan.
4
Cover pan tightly with foil and roast in middle of oven 1 hour. Uncover and roast until hens are browned and vegetables are tender, 20 to 30 minutes more. Skim fat from cooking liquid. Sprinkle herbs on top and spoon some cooking liquid over hens.

Source: mimi signor