• 1 tsp smoked paprika
  • 1 tsp ground coriander
  • ½ tsp ground cumin
  • 1 tsp kosher salt
  • 4 Cornish Hens
  • 4 tbsp olive oil
  • 4 cloves garlic, sliced
  • ½ of a medium onion, sliced
  • 1 tsp tomato paste
  • ¼ cup chopped parsley, divided
  • ¼ cup chopped dill, divided
  • ½ cup chopped green olives
  • juice of 1 lemon
  • 12 fresh kumquats, halved
  • 1 tsp sumac

Season the Cornish Hens

Mix the paprika, coriander, cumin, and kosher salt. Coat the birds in the spice mix, then cover and refrigerate for at least 4 hours (preferably overnight).

 

Brown the Cornish Hens

Take the hens out of the refrigerator. Heat the olive oil in a sauté pan over medium heat. Place the chicken in the pan, skin-side down, and cook undisturbed until well browned, approximately 10 minutes.

 

Prepare the Sauce, and Finish Cooking

Remove the birds from the pan and add the garlic and onion. Cook for 5-10 minutes or until softened. Add the tomato paste and cook for an additional 3 minutes. Add 1 cup of water to the pan and using a rubber spatula or wooden spoon, scrape the bottom of the pan to release all of the good browned bits. Add the kumquats plus half of the parsley and dill.

Place the hens, skin-side up, back in the pan. Cover and simmer for another 20-30 minutes, flipping after 15 minutes, or until the chicken is cooked through.

Add the olives, lemon juice, and the remaining herbs to the pan and simmer for another 3 minutes to allow the ingredients to come together.

 

To serve

Transfer the hens to a serving platter. Spoon the sauce over the top, sprinkle with sumac, and serve.

 

Try a different cut: This recipe was featured on Mike Solomonov’s “Bringing Israel Home” using Chicken Thighs. We’ve adapted the cooking time for Cornish Hens, but if you want to use thighs, you’ll just need to simmer for about 10-15 minutes, or until the thighs are cooked through.