Oven-Roasted Cornish Hen on Saffron Rice

This recipe is fairly involved and requires some preparation. The cornish hen is really small and you can easy scale the recipe to make more. A cornish hen is only sufficient for one or two people. Two cups of rice can serve about four people. The combination of the rice and seasoned chicken makes it delightful, both on the palette and visually.

Components

  • Oven-Roasted Cornish Hen

  • Flavored Saffron Rice

Directions

  • Roast the cornish hen in the oven

  • Prepare the flavored saffron rice over the stove

  • Mix any juices from the cornish hen into the saffron rice

  • Serve with the cornish hen placed over a bed of saffron rice

↓ This is a component-based recipe. ↓

Oven-Roasted Cornish Hen

Ingredients

  • 1 tyson premium cornish hen

  • 3 tablespoons of butter (soft or melted)

  • 2 tablespoons mediterranean blend seasoning

  • 10-15 pods of garlic crushed to paste

  • Salt and pepper to taste

Directions

  • mix butter, mediterranean seasoning, salt and pepper

  • add crushed garlic and mix

  • wash hen in running water and dab it dry with paper towel

  • coat the chicken with the mixed seasoning

  • if there are any visible pieces of garlic, put them inside the chicken

  • arrange wooden disposable chopsticks in a glass pan to create a rack

  • place seasoned chicken on top of the rack

  • preheat the oven to 450F

  • put the glass pan with seasoned hen inside and cook for 25 mins on one side

  • flip the hen over in the glass pan and cook for another 20 mins at 350F

  • take it out of the oven and let it rest for 5 mins

Flavored Saffron Rice

Ingredients

  • 2 cups (360ml) of basmati rice

  • 2 pods of cardamom (slightly crack the shell)

  • 2 bay leaves

  • 1 pinch of stone flower or dagad phool

  • 1 pinch of saffron

  • 1/4 cup of milk

  • 1 teaspoon of vegetable/canola oil

  • 1 cup of water

Directions

  • soak the basmati rice in water for 1 hour and drain the water

  • heat the oil in a median sized pan

  • saute cardamom, bay leaves and stone flower till brown

  • pour 1 cup of boiling water into the pan with sauted seasoning

  • add basmati rice into the hot water and cover the pot

  • cook for about 15 mins on medium flame till it is halfway done

  • heat milk in the microwave for 30 secs

  • add a pinch of saffron to the milk and cover it for 5 mins

  • add the saffron and milk mixture to the basmati rice

  • cover the rice pot and let it cook on medium till soft and fluffy

  • do not stir so that the rice lightly chars to golden brown on bottom of the pan