Sumac-Seasoned Game Hens with Carrot-Pistachio Rice

Sumac (not the poisonous tree!) is a spice often found in Middle-Eastern cooking. It was, according to The Spice House, used for its tart, citrusy flavor before the Romans introduced the lemon to the region.

We used ground sumac to season a couple of Cornish game hens the other night for dinner (we just love having our own individual chickens!). A bit of white wine, salt, pepper, and two small lemons were the only other ingredients needed to roast the delicious hens which we served with a side of steamed white rice mixed with shredded carrots and chopped pistachios. Exotically delicious!

2 Cornish game hens
1/4 cup ground sumac
salt and pepper to taste
2 small lemons, halved
1 cup white wine

Sprinkle the hens with sumac, salt and pepper. Insert the halved lemons into the cavity of the hens and place in a roasting pan. Pour the wine into the bottom of the roasting pan. Roast at 350 degrees for 45 minutes, then increase heat to 400. Continue to roast another 15 minutes at 400 to brown the skin. Sprinkle with a pinch of additional sumac if desired.


Annie's Dish said...

I've always wanted to make cornish game hens because I think it would be so cute for everyone to have their own little chicken.Thanks for the clarification on the sumac. Up until now I have only heard of the poison kind.

Jessica said...

I've never worked with sumac before. I love using new spices - I will try this out sometime!

jck said...

This sounds like an easy-to-prepare twist on lemony Tuscan chicken. (One day I will tackle a game hen...)

Kate @ Diethood.com said...

Well, there's an idea! I'd love to make some game hens and use the delicious spices that you've posted - yum!

Cheap kitchen cabinets said...

sumac is somewhat new for me.I never heard about this before.I"ll try this at home.

Anonymous said...

I've never heard of sumac- I'll have to look for it next time I'm at my spice shop- I love learning about new spices! Those birds look absolutely beautiful!