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Recipe by Jacqueline Elbaz

Sweet and Sour Cornish Hens with Roasted Root Vegetables

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Sweet and Sour Cornish Hens with Roasted Root Vegetables
Meat Meat
Easy Easy
4-6 Servings
Allergens

No Allergens specified

1 Hour, 20 Minutes
Diets
- Gluten Free

Ingredients

Sweet and Sour Cornish Hens with Roasted Root Vegetables

  • 2 David Elliot Rock Cornish Hens

  • 1 bag carrots, cut in half then in 1/4 slices

  • 1 bunch celery cut the same as the carrots

  • 1 red onion sliced into thin half-moons

  • 1 fennel bulb, sliced into thin half-moons

  • 5 cloves garlic, crushed

  • 1/3 cup coconut aminos

  • 2 tablespoons oot (tamarind sauce)

  • 1 and 1/2 tablespoons hot honey

  • salt

  • pepper

  • 1/4 cup water

Directions

1.

Combine coconut aminos, oot, hot honey, salt, and pepper.

2.

Preheat oven to 400 degrees Fahrenheit. Prepare two roasters that can fit together in your oven.

3.

Place the vegetables in one roaster and the Cornish hens in the other. Pour half of the sauce over the vegetables. Spray the Cornish hens generously with avocado oil. Cook, uncovered: the veggies for 20 minutes and the hens for 25.

4.

Once the veggies and chicken are done roasting separately, combine together and add the rest of the sauce along with water.

5.

Cover and cook on 400 covered for 35 to 40 minutes, then uncovered for another 10 to 12 minutes.

About

Sponsored by David Elliot

Recipe tags

chicken and vegetables cornish hens Jacqueline Elbaz purple onions stuffed yom tov chicken yom tov mains
Sweet and Sour Cornish Hens with Roasted Root Vegetables

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