Lunch · Middle Eastern · 15 min
Cornish Hen Roasted with Cumin and Aleppo Pepper over Pearl Barley
- Calories
- 809
- Protein
- 65g
- Carbs
- 97g
- Fat
- 16g
Ingredients
- 211.1 g Cornish game hen
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp Aleppo pepper
- 0.5 tsp salt
- 87.6 g pearl barley
- 300 g cherry tomato passata
- 1 clove garlic
- 125.6 g labneh
Method
- 01Preheat oven to 400 F (200 C).
- 02Rub the Cornish hen with half of the olive oil, ground cumin, 1/2 tsp Aleppo pepper, and a pinch of salt. Place in a roasting pan and bake for 35-40 minutes until skin is golden brown and internal temperature reaches at least 165 F (74 C) at the thickest part of the thigh.
- 03While hen roasts, boil the pearl barley in salted water for 25 minutes until tender. Drain excess liquid.
- 04Saut minced garlic in remaining olive oil for 1 minute until fragrant. Add cherry tomato passata and cooked barley, simmering until sauce reduces slightly and coats the grains.
- 05Mound the tomato barley base in a shallow bowl and nestle carved hen on top.
- 06Dollop labneh to the side and sprinkle with remaining 1/2 tsp Aleppo pepper before serving.
Cook it with the whole plan around it
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