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After graduating college, I took French cooking lessons and fell in love with the art and science of cooking. I learned from chefs, cookbook authors, food scientists. My cousin and I started a catering business. A few years later, I was recruited to teach at Main Line School Night, where I have been for over 30 years.
Adrian Seltzer
From Wynnewood, US
Member Since Jan, 2014
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Recipe for Moroccan Spice House Hens
Ingredients

1 tsp pumpkin pie spice

1 tsp garam masala

¼ tsp ginger

½ tsp salt

4 Cornish hens, butterflied (see chicken)

½ C apricot preserves

Combine the spices and the salt. Sprinkle the hens on both sides with all but 1/2 tsp of the mixture. Grill the hens on low or have the coals on one side and the hens on the other (indirect heat) and cook about 40 minutes turning a few times. check the temp with a thermometer (should be about 155°) since grilling times can vary wildly. Combine the preserves with the remaining spice mixture and spread on both sides of the hens. Cook a few minutes on each side until the glaze is browned and delicious looking and the temperature registers about 165°F.

Preparation Method

Combine the spices and the salt. Sprinkle the hens on both sides with all but 1/2 tsp of the mixture. Grill the hens on low or have the coals on one side and the hens on the other (indirect heat) and cook about 40 minutes turning a few times. check the temp with a thermometer (should be about 155°) since grilling times can vary wildly and it will also depend on the size of the bird. Combine the preserves with the remaining spice mixture and spread on both sides of the hens. Cook a few minutes on each side until the glaze is browned and delicious looking and the temperature registers about 165°F.

Note: If you prefer, these can be roasted in the oven at 350°F. Turn the temperature to 400°F for the glazing

Moroccan Spice House Hens
Prepration Time: 00 hrs 15 mins
Cook Time: 0 hrs 50 mins
Serves: 4 Persons
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