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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Northern Africa >> Moroccan

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a heavy ovenproof skillet or Dutch oven, combine the onions with 3 tablespoons of the honey, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper. | 2. Cook over medium heat, stirring occasionally, until the onions turn a deep caramel color, 25 to 30 minutes. | 3. Meanwhile, wash and dry the hens. | 4. In a small bowl, mix the oil with the saffron, the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. | 5. Coat the hens inside and out with the mixture and set them on top of the onions. | 6. Still over medium heat, cover, and cook until the hens are tender and the juices run clear, 45 to 50 minutes. | 7. Preheat the broiler. | 8. Remove the hens from the pan and cut them in half, if desired. | 9. Return to the pan and surround with the figs. | 10. Drizzle the dish with the remaining 3 tablespoons honey. | 11. Broil, watching carefully, until the breasts turn brown, 3 to 4 minutes. | 12. Transfer to a serving platter and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	8		sliced	480.0	112.08	13.2	1.2
honey	6	tablespoons		-	-	-	-
salt	1	teaspoon		-	-	-	-
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
cornish hen				-	-	-	-
virgin olive oil	2	tablespoons		-	-	-	-
saffron	12	threads	toasted crushed	-	-	-	-
fig	12		peeled halved	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.