Chicken Makbous

Ingredients

For the Cornish Game Hens:

• 8 cups homemade or store-bought low-sodium chicken stock
• 2 small onions, quartered
• 4 cloves garlic, smashed
• 10 black peppercorns
• 6 cardamom pods, crushed
• 4 whole cloves
• 2 cinnamon sticks, plus 1/4 teaspoon ground cinnamon
• 2 bay leaves
• Kosher salt and freshly ground pepper
• 3 Cornish game hens (1 1/2 pounds or 680 grams each), legs tied
• 4 tablespoons ghee, melted
• 1 teaspoon ground loumi
• 1 teaspoon ground coriander

For the Couscous:

• 2 tablespoons ghee
• 3 cloves garlic, minced
• 2 medium leeks, white and light-green parts only, halved and diced
• 1 medium onion, diced
• 1 tablespoon fresh thyme leaves
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon ground cardamom
• Pinch of cayenne pepper
• Kosher salt and freshly ground pepper
• 1 cup dried yellow split peas, soaked overnight and drained (or quick-soaked according to package directions)
• 2 cups pearl couscous
• 4 cups baby spinach

Instructions

1. 1
   Make the Cornish game hens: Preheat oven to 500 degrees (260 degrees C). In a large stockpot, bring stock, onions, garlic, peppercorns, cardamom, cloves, cinnamon sticks, bay leaves, 3 teaspoons salt, and 8 cups water to a simmer over medium-high heat.
2. 2
   Season hens with salt and pepper and place into the simmering poaching liquid, adding more water, if necessary, to cover hens. Poach for 10 minutes. Using a slotted spoon, carefully remove hens from poaching liquid and place them breast-side up on a parchment-lined rimmed baking sheet fitted with a wire rack. Strain poaching liquid, reserving 5 cups for couscous.
3. 3
   In a small bowl, stir to combine ghee, loumi, coriander, ground cinnamon, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Brush ghee mixture all over the poached hens, then transfer to oven. Roast until skin is crisp and deep golden brown, about 8 minutes. Let rest 5 minutes before serving.
4. 4
   Make the couscous: In a large straight-sided skillet, heat ghee over medium. Add garlic, leeks, onion, thyme, cumin, coriander, cinnamon, cardamom, and cayenne; season with salt and pepper. Cook, stirring occasionally, until vegetables are softened, 3 to 5 minutes. Stir in split peas and 5 cups reserved poaching liquid; bring to a simmer. Cook for 5 minutes, then stir in couscous and cook until al dente, about 15 minutes. Fold in spinach and season with salt and pepper.
5. 5
   Halve hens through the breast and backbones, if desired. Spoon couscous onto a serving platter and top with hens.