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Cornish Hen with Lemon and Olives
Moroccan Cuisine!
5-16oz Cornish Hen, cut into fours
3 large onion, cut into 2 inch cubes
1 cup parsley, finely chopped
generous pinch of saffron
2 Tbls. ginger
1 tsp. black pepper
2oz. virgin olive oil
3 cups water
1/2 preserved lemon, cut in large pieces
1/2 cup green olives
lemon, sliced (for garnish)
chopped parsley (for garnish)


Heat olive oil in a casserole and saute onions. Pour cornish hen then, add parsley, saffron, ginger, black pepper, salt-to taste, and the 3 cups of water. Cover and cook for about 40 minutes. Add preserved lemon and olives. Cook for 5 minutes. Serve hot.

Serve on a big platter. Garnish with finely chopped parsley and thin slices of lemons around the edges of the platter. You can garnish with artichokes, with fries, or serve over couscous!

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Preparation Time: Serves: 8-10
Recipe Origin: Morocco
Submitted by:
Chef Rafih Benjelloun

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