Date Walnut Cornish Game Hens

Elevate your next dinner party with these delectable Date Walnut Cornish Game Hens, a dish that combines elegance with rich, earthy flavors. Each game hen is generously seasoned with a fragrant blend of garlic, paprika, and butter, then stuffed with a luscious mixture of sweet pitted dates and crunchy walnuts for a perfect balance of savory and sweet. Fresh rosemary adds an aromatic touch, while roasting with chicken stock ensures the meat stays tender and succulent. With just 20 minutes of prep, this gourmet recipe is surprisingly simple and makes a stunning centerpiece for any special occasion. Serve these golden-brown hens whole or halved, drizzled with their flavorful pan juices, for a meal that's as impressive as it is satisfying. Perfect for those seeking a show-stopping dish that's easy to prepare!

Nutriscore Rating: 63/100

Prep Time:20 mins

Cook Time:65 mins

Total Time:85 mins

Servings: 4

Ingredients

• 2 whole Cornish game hens
• 4 tablespoons Softened butter
• 2 teaspoons Salt
• 1 teaspoon Black pepper
• 1 teaspoon Garlic powder
• 1 teaspoon Paprika
• 1 cup Pitted dates
• 1 cup Chopped walnuts
• 2 sprigs Fresh rosemary
• 1 cup Chicken stock

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Rinse the Cornish game hens under cold water and pat them dry with a paper towel. Set aside.

Step 3

In a small bowl, mix the softened butter, 1 teaspoon of salt, black pepper, garlic powder, and paprika to form a seasoned butter.

Step 4

Carefully loosen the skin of each game hen by sliding your fingers between the skin and the meat. Spread half of the seasoned butter under the skin of each hen, then rub the remaining butter on the outside of the hens.

Step 5

In a food processor, pulse the dates and walnuts until they are finely chopped and combined.

Step 6

Stuff the cavity of each hen with the date and walnut mixture, pressing it gently to ensure the filling stays in place.

Step 7

Place one sprig of rosemary inside the cavity of each hen on top of the stuffing.

Step 8

Tie the legs of each hen with kitchen twine to help them hold their shape while cooking.

Step 9

Place the hens breast side up in a roasting pan and pour the chicken stock into the bottom of the pan.

Step 10

Roast the hens in the preheated oven for 60–65 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh reads 165°F (74°C).

Step 11

Baste the hens with the pan juices once halfway through cooking to keep them moist.

Step 12

Once cooked, remove the hens from the oven and let them rest for 10 minutes before serving.

Step 13

Serve the hens whole or halved, with a drizzle of the pan juices over the top for extra flavor.

Nutrition Facts

Serving size	(1790.5g)

Amount per serving	% Daily Value*
Calories	3966.1

Total Fat 238.5g	0%
Saturated Fat 66.3g	0%
Polyunsaturated Fat g
Cholesterol 945.3mg	0%
Sodium 5555.1mg	0%
Total Carbohydrate 202.0g	0%
Dietary Fiber 25.7g	0%
Total Sugars 164.9g
Protein 268.4g	0%

Vitamin D 100IU	0%
Calcium 437.7mg	0%
Iron 19.9mg	0%
Potassium 4482.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.3%

Protein: 26.7%

Carbs: 20.1%