by Joan Mccord

Created on: August 25, 2008   Last Updated: September 03, 2009

Rock Cornish Game Hens are one of the best-kept secrets for a quick and easy dinner. One hen, quartered and rubbed with a mix of exotic spices, is the highlight of an elegant meal for two that is kind to your budget of time and money.

Often overlooked among frozen poultry, all-natural game hens, in my favorite supermarket, are much more economical than all-natural or free range chicken.

The small birds are easily prepared for the grill, cook quickly,and this slightly exotic but delicious dinner is cooked in about half an hour.

Since you are cooking outside, there should be a minimum of clean-up in the kitchen.

To complete the meal, lightly steam broccoli spears. When ready to serve dinner, lightly brush broccoli with olive oil, and reheat on the grill beside the hens.

Quick-cooking couscous with apricots and pistachios, plus a simple cucumber and yogurt salad contribute interesting flavors to complete the main course.

For dessert, toss raspberries and sliced peaches with sugar, and top with a sprinkle of toasted almonds.

Grilled Cornish Game Hens with Moroccan Spices
Makes 2 servings

Ingredients:

1 tsp curry powder
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp cayenne pepper
2 tsp minced garlic, mashed to a paste
1 large Cornish game hen (about 1 pound), quartered, (Remove all bones except wings and legs.)

Method:

* Prepare grill for indirect cooking, and pre-heat to medium-high heat according to manufacturer's instructions.

* Stir curry powder, coriander, cumin and cayenne in small, heavy skillet over medium-low heat until mixture is fragrant, about 1 minute.

* Remove from heat. Add garlic, and mix well.

* Using finger tips, loosen skin of game hen pieces. Rub spice paste onto meat under skin.

* Sprinkle outside of pieces with salt and pepper.

* Allow hens to rest and season in refrigerator about 30 minutes, not much longer.

* Place hen pieces on preheated grill.

* Cover with foil and grill 10 minutes.

* Uncover and turn pieces.

* Replace cover and continue to grill, turning occasionally, until golden brown, cooked through and juices run clear when hen is pierced with a small knife, about 10 minutes for breast pieces and 15 minutes for lower pieces.

* Serve hot or at room temperature.

Couscous with Dried Apricots and Pistachios

Makes about 4 servings

This is a delicious, quick and easy, side dish for any poultry or game, and should not be restricted to Cornish Game Hens.

Method

* Melt in a large saucepan over medium heat:
2 Tbsp butter

* Add and cook, stirring

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