Moroccan-style roast cornish hens with vegetables from The Gourmet Cookbook: More Than 1000 Recipes by Gourmet Magazine Editors and Ruth Reichl

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Notes about this recipe

  • blazin on June 10, 2020

    I didn't have all the veggies on hand, so I used butternut, onion, orange peppers, carrots, and yellow summer squash. It was delicious and I'd even recommend this to my vegan friends (minus the hens, of course.) Might increase the broth or leave the tomato liquid next time, or deglaze the pan with some stock, as there wasn't much liquid left in the pan after roasting.

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