Cornish Game Hens with Couscous
When I invite people to dinner, they often ask if we're going to have this dish for dinner. They think I slave all day in the kitchen, but I don’t tell them any different. I suppose my secret’s out now!
Total TimePrep: 40 min. Cook: 3 hours
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon chili powder
- 2 Cornish game hens (20 to 24 ounces each), thawed
- 1 tablespoon olive oil
- 1 can (14-1/2 ounces) reduced-sodium chicken broth
- 2 cups cubed peeled eggplant
- 2 large tomatoes, cut into wedges and seeded
- 2 cups sliced baby portobello mushrooms
- 1 medium onion, sliced
- 1 medium green pepper, chopped
- 1 garlic clove, minced
- 1 bay leaf
- 2 cups hot cooked couscous
- In a large resealable plastic bag, combine the flour, salt, pepper and chili powder. Add hens, one at a time, and shake to coat. In a large skillet, brown hens in oil on all sides.
- Transfer to a 5- or 6-qt. slow cooker. Add broth to the skillet, stirring to loosen browned bits from pan. Bring to a boil. Reduce heat; simmer, uncovered, for 1-2 minutes. Add to slow cooker.
- Stir in the eggplant, tomatoes, mushrooms, onion, green pepper, garlic and bay leaf. Cover and cook on low for 3-4 hours or until a thermometer reads 180° and vegetables are tender. Discard bay leaf. To serve, split hens in half. Serve with couscous and vegetables.
Originally published as CHICKEN LITTLE POT in Taste of Home Everyday Slow Cooker & One Dish Recipes 2012