Moroccan Cornish Hens

This is the most successful recipe for stuffed cornish hens that I've tried. Also, very happy to actually cook from one of the cookbooks that I own instead of just looking and making plans to cook from them. The beauty of the recipe is also that you can buy cornish hens for 4.99 for two and that serves 4 people = on a budget and fancy!

Adopted from 500 All-Time Great Recipes

2 Cornish Hens (usually 1 pound each)

1 cup cooked long-grain rice (I used basmati, cook enough to serve as a side)

3/4 white onion chopped

juice of one lemon
2 tablespoons chopped fresh mint
3 tablespoons chopped dried apricots
2 tablespoons plain yogurt
2 teaspoons ground turmeric
2 teaspoons ground cumin
salt and ground black pepper

lemon slices and fresh mint sprigs to garnish  (I was too excited so skipped this step, however next time will definitely follow)

• Preheat the oven to 400F. In a small or medium bowl mix together the rice, onion, mint, and apricots. Stir in half of each of the lemon juice, yogurt, turmeric, cumin, and salt and pepper
• Stuff the Cornish Hens with the rice mixture as much as possible. Place the hens on a roasting pan

• Mix together the remaining lemon juice, yogurt, turmeric, and cumin, then brush this over the Cornish Hens. Cover loosely with foil and cook in the oven for 30 minutes.
• Remove foil and roast for another 30-45 minutes more or until golden brown and the juices run clear and pierced.
• Cut Cornish Hens in half with a sharp knife. Garnish and serve with warmed rice.