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    from "The Barbecue! Bible" by Steven Raichlen

    For the most part in Morocco, grilled fare means lamb, but here's a dish for poultry lovers that's fairly bursting with Moroccan spice flavors. Cumin, ginger, paprika, and cilantro combine to transform a commonplace bird into a flame-cooked triumph.

    Serves 4


    4 game hens (each about 1 pound)
    1 medium onion, grated
    2 tablespoons chopped fresh Italian (flat-leaf) parsley
    2 tablespoons chopped fresh cilantro
    3 tablespoons fresh lemon juice
    2 tablespoons olive oil
    1 teaspoon salt
    1/2 teaspoon ground cumin
    1/2 teaspoon hot or sweet paprika
    1/2 teaspoon ground ginger
    1/2 teaspoon freshly ground white pepper
    Lemon wedges, for garnish

    * FreshDirect Note: Our game hens tend to run slightly larger—About 1.75 lb each.

    Print recipe

    1. Remove and discard the fat just inside the body cavities of the game hens. Remove the packages of giblets (if any) and set aside for another use. Rinse the hens, inside and out, under cold running water, then drain and blot dry, inside and out, with paper towels. Cut each one lengthwise in half with poultry shears. Place the birds in a large, deep non-reactive bowl or baking dish and set aside while you prepare the marinade.
    2. Combine the onion, parsley, cilantro, lemon juice, oil, salt, cumin, paprika, ginger, and pepper in a small bowl and whisk to mix. Pour the mixture over the game hens in the large bowl and turn the birds to coat thoroughly. Cover and let marinate, in the refrigerator, for 1 to 8 hours (the longer the better), turning the birds occasionally.
    3. Preheat the grill, using the two-tiered method (see Two-Tiered Grilling below).
    4. When ready to cook, oil the grill grate. Remove the game hens from the marinade and arrange, skin side down, on the grate over the hotter section of the grill and cook. The total cooking time will be 25 to 35 minutes.
    5. Transfer the hens to serving plates or a platter and serve immediately, garnished with lemon wedges.

    Two-Tiered Grilling: When direct-grilling over charcoal, I like to use the two-tier method: Spread one third of the coals in a single layer over one side (one half) of the grill, the other two thirds in a double layer on the other side. Leave a small side portion of the grill free of coals. This arrangement gives you a super-hot heat source for searing, a moderately hot heat source for cooking, and a warm spot for keeping cooked foods warm. You control the heat by moving the food from one area to the other.

    Product nutrition and information
     Quantity Ingredients Est.Price
      Cornish Game Hens, Grade A, Fresh - $3.99/lb
     Grade A Fresh, Standard Pack
      Italian Parsley - $1.99/ea
     Farm Fresh
      Cilantro - $1.99/ea Save! 2 for $3.00
     Farm Fresh
      Lemons - $0.95/ea Save! 6 for $5.40
     Farm Fresh, Med
      FreshDirect Ground Ginger - $3.79/ea
      FreshDirect Ground White Sarawak Pepper - $3.99/ea
      White Onion, Large - $1.49/lb
     Farm Fresh, Lg
    You May Already Have
      O-Live & Co. Extra-Virgin Premium Olive Oil - $8.99/ea
      FreshDirect Ground Cumin - $3.79/ea
      FreshDirect Andalusian Sweet Paprika - $3.79/ea
      Morton's Coarse Kosher Salt - $2.69/ea
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