Moroccan Tagine Cornish Hens with Dried Cherries and Apricots

Cornish Hens, Dried Cherries and Apricots

2 Cornish hens cut into four pieces
Caramelized onions: half cup
Garlic: one tablespoon diced
Olive oil: 4 tablespoons

Spice mixture:

Half teaspoon Cardamom
Half Teaspoon Paprika
A pinch of ground cinnamon
half teaspoon Black pepper

Dried Cherries: One fourth cup
Dried Apricots: Diced coarsely One fourth cup

Combine all the spices in the juice of one lemon. Add Zest of one orange and half a lime, and sea salt to taste.

Then Rub this mixture into Cornish hens. Let marinade for a couple of hours in the refrigerator.

Heat the Oven at 400 degrees.

Put Olive oil on bottom of tagine, then caramelized onion and garlic. then add the cherries and apricots.

Then add the cornish hen pieces along with the marinade.
Add a few mint leaves. and let cook in the tagine for 45 minutes in the oven.

After 45 minutes, remove from oven. Serve with Saffaron Basmati Rice.