A Thanksgiving meal with a twist: Roasted cornish hen with chorizo-cranberry red quinoa pilaf

Some of the traditional holiday flavors make a presence on this dish, but this Thanksgiving meal is different and fun! Half of a cornish hen, roasted to golden perfection, rests on the delicious quinoa pilaf made with cranberries and Mexican chorizo. This dish is perfect to entertain, especially if you’re hosting a smaller group!

Cornish Hen.jpg

Roasted cornish hen with chorizo-cranberry red quinoa pilaf

Ingredients

Cornish Hen

  • 2 (two) 1 ½ lb Cornish hens (no giblets)
  • 2 tbsp melted butter
  • Coarse sea salt
  • Freshly ground black pepper
  • ½ tsp smoked paprika
  • 1 lemon, cut into wedges
  • 4 medium fresh sage leafs
  • 4 small garlic cloves, peeled

Quinoa Pilaf

  • 2 tbsp butter
  • ½ cup brown onions, finely chopped
  • 2 cloves garlic, minced
  • 8 oz fresh Mexican chorizo
  • 2 tbsp minced carrots
  • 2 tbsp minced celery
  • 2 cups cooked red quinoa
  • ½ cup dried cranberries

TGivingPreparation

Cornish Hen

Preheat oven to 450°F.

Rub hens with melted butter, including their cavities. Season with salt and pepper, sprinkle paprika evenly over hens; rub with hands until evenly coated. Place a lemon wedge, 2 cloves of garlic, and 2 leafs of sage in each cavity. Arrange hens on a roasting pan.

Roast for 25 min. Reduce oven temperature to 375°F. Continue roasting until hens are cooked through and golden brown, basting every 7-10 min with pan juices, about 20-25 min longer.

Transfer hens to platter; tent with foil to keep warm. When ready to serve, cut in half lengthwise and serve over pilaf with roasted garlic and sage leaf.

Quinoa Pilaf

Heat butter on a large skillet over medium high heat.

Sauté onions for 2-3 min. Add garlic and chorizo and keep cooking for 5 min until it is brown and crumbly, breaking chorizo apart with the side of a wooden spoon.

Add carrots and celery and stir, cook for another couple of minutes. Reduce heat to medium-low.

Add cooked quinoa and cranberries, stir until evenly coated. Turn heat off and keep in skillet until ready to serve. Use a fork to carefully fluff the quinoa pilaf.

SpicesLooking to add some spice to your life? Try my Seasoning Blends! They’re
made with all-organic ingredients that are naturally gluten-free and vegan! For more information visit: Alejandra’s Natural Foods

 

 

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