4 Cornish game hens (about 1 pound each), rinsed and dried thoroughly with paper towels
1 cup water or broth
½ small sweet onion, sliced thinly
½ teaspoon black pepper, freshly ground
½ teaspoon sweet paprika
12 baby red or gold potatoes
2 - 3 shallots, sliced in half
Instructions
Make your marinade:
Whisk together the lemon or limejuice, olive oil, garlic, oregano leaves, parsley, 1 teaspoon ras el hanout and salt in a bowl.
Divide the marinade in between two large zipper bags. Take two hens and place in each bag. Press out air before sealing. Place them in the fridge and let it marinade at least 4 hours or better yet, overnight.
When ready to roast the Cornish hens: Pre-heat the oven to 425F.
Place the hens and their marinade in a 9 x 13 oven proof dish. Add water or broth and arrange the slices of the onion and shallots around the hens. Sprinkle the hens with freshly ground black pepper, paprika and the remaining teaspoon of ras el hanout.
Roast for 20 minutes. Reduce the heat to 375F. Place in small potatoes and roast for another hour or 1 hour 15 minutes basting frequently, Always test the hens before serving to make sure the juices run clear and they are full cooked. Internal temperature should be 165F. Remove from oven and let rest for 10 minutes.
Let them rest for 20 minutes, garnish with fresh additional fresh oregano and serve.
Recipe by SIMPLY BEAUTIFUL EATING at https://simplybeautifuleating.com/2018/12/31/moroccan-style-cornish-hens/