Ingredients

The following ingredients have 4 Servings
  • 2 Cornish hens
  • 2 tablespoons salt
  • 2 1/2 tablespoons olive oil
  • 4 preserved lemons
  • 2 tablespoons ras el hanout
  • 2 saffron threads
  • 1 tablespoon cumin seeds (toasted and ground)
  • 2 dates (sliced)

Instruction

  • Combine the salt, ras el hanout, and cumin in a bowl and mix.
  • Rub olive oil and the spice mixture all over the Cornish hens and place in the fridge, uncovered, overnight.
  • Heat a sous vide water bath to 150F degrees.
  • Place the cornish hens in a vacuum seal bag with the saffron threads, dates and preserved lemons.
  • Seal and cook in the water bath for 6 hours.
  • Remove from bag and reserve any cooking liquid for serving.
  • Place the Cornish hens under the broiler for 3-5 minutes to crisp the skin. (You can also use a high powered kitchen torch).
  • Serve with the reserved cooking liquid on the side.