Cornish Game Hens With Preserved Lemons and Olives

from The Cast Iron Skillet Cookbook

• Ready In: 50 mins
• Serves: 2-4

Ingredients

• 1  yellow onion, chopped
• 1⁄4 cup  chopped cilantro or 2  teaspoons  coriander
• 2  garlic cloves, minced
• 2  teaspoons ginger
• 1⁄2 teaspoon saffron
• 1⁄2 teaspoon paprika
• 1⁄4 cup olive oil
• 2  lemons, juice of
• 1  cup water
• 2  Cornish hens, cut into fourths
•  salt and pepper
• 1  cup  green  Greek olive
• 1⁄2  preserved lemon, rind of, cut into 1/2 thick slices

Directions

1. Preheat oven to 350º.
2. Mix onion, cliantro, ginger, garlic, saffron, paprika, olive oil and lemon juice in a large bowl. Toss the chicken pieces to coat in mixture.
3. Brown 3-4 chicken pieces at a time in a skillet over medium-heat.
4. Once all pieces are browned, return all to skillet and cover with onion mixture and water. Cook on high for 10 minutes.
5. Transfer skillet to oven for another 35 minutes.
6. Meanwhile, boil olives, lemon peel and 1/4 c of the onion sauce in a small pan.
7. Remove skillet from oven and remove chicken pieces from pan. Boil sauce in pan until it thickens, about 5 minutes.
8. Pour sauce over chicken and garnish with olives and lemon peel.