Moroccan Cornish Hen for Shabbat with Tata Nicole 🤍 Cornish hens are one of my favorite proteins — young chickens known for their incredibly tender, juicy meat. Sauté the hens to get beautiful color on the skin. Add red and white onions with olive oil, salt, and pepper. Chop prunes and apricots (the best natural sweetness) and mix into the sauté. Whisk together the Dijon marinade: Dijon mustard, a splash of white wine, olive oil, salt, pepper, onion powder, garlic powder, and paprika. Add water. Pour over the hens and bake at 350°F for up to 90 minutes. Uncover and broil to get that golden color. Deglaze all that juice, dried fruits, onions after and serve on top. Serve with roasted Brussels sprouts and enjoy a sweet, savory, Shabbat table moment ✨ #KosherQB #ShabbatCooking #moroccanflavors