Ingredients:
⁃ 6 Cornish hens marinated (check below)
⁃ 1 lbs ground beef, cooked seasoned with a sprinkle of seasoned salt, black pepper and garlic powder.
⁃ 3 c Calrose or Egyptian rice boiled for ten minutes in salted water. Like you would season for pasta. Drain fully, and set aside in a large flat pan to add all the other ingredients too.
⁃ 1 10oz bag of frozen peas, keep them frozen (they will help cool the filling)
⁃ 2 cups of fried pine nuts or slivered almonds
⁃ Spices for the filling (1/2 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tbs chicken bouillon powder)
Hen Marinade:
• 1 c olive oil
• 1/4 c balsamic vinegar
• 3 tbs seasoned salt
• 1 tsp paprika
• 1/2 tsp turmeric powder
• 1/4 tsp allspice powder
• 1 tsp garlic powder
• 1/2 tsp black pepper

Mix well and spread all over the Cornish hens inside and out. Cover and set aside for at-least an hour to marinate.

Once the filling is ready, and the Hens have marinated. Fill the Cornish Hens as I showed in the video. This is in bold because I really need you to watch carefully. This is where visual kicks in more than any way of writing it out.

Once the hens are stuffed, make foil teepees to cover the breast and drumstick tips. These areas burn faster so we need to cover them.
Preheat your oven to 400f
In your baking tray place the filled hens back side down. Drizzle some olive oil ontop, and a sprinkle of salt. I like to place aromatics around the hens. For example, garlic, onion, bay leaves, lemon wedges. Put the foil teepees on the hens. And bake in the oven for 2 hours. Baste them every 30 minutes. When you see the hens are developing a beautiful golden color you can remove the foil so they can get even coloring.
Serve with Arabic salad, yoghurt or cucumber yogurt salad.

I can’t wait to see all the remakes! This is one of my favorite recipes. And I’m so excited to finally share with you all!

Alf Saha ❤️❤️❤️Cookwithdena