Greek-Spiced Game Hen with Clementine, Artichokes and Olives

Published: 01st June 2010

Ingredients

• Appox 680g (1 ½ lbs) Game Hen, such as Guinea Fowl (You can always substitute this with a free-range chicken).
• 170g Karyatis Artichokes Halves
• 25g Pitted Green Olives
• 2 tsp Greek Spice Blend – a combination of dried onions, dried garlic, dried oregano and dried mint in equal quantities
• 2 Small Clementines
• ¼ Glass Dry White Wine
• Salt and Pepper for seasoning

Instructions

1. Preheat oven to 230°C/ Gas Mark 8
2. Sprinkle the game hen (or chicken) with salt and pepper. Loosen the skin and rub the spice blend between the meat and the skin.
3. Slice unpeeled clementines crosswise. Arrange clementines, artichoke halves with liquid from the jar and olives in a single layer in the baking tin. Pace hen on top of the clementine mixture.
4. Roast until golden brown and cooked thoroughly (approx 1 hour 15 mins – 1 hour 30 mins). Brush bird with pan juices and leave to rest for a few minutes. Transfer ½ of the hen to each of the 2 plates.
5. Place baking tin on gas/electric hob on a medium heat. Spoon off the excess fat. Add the wine to clementine mixture. Cook gently until liquid is reduced to ¼ cup – this should take about 2-3 minutes.
6. Spoon sauce over halves of the hen. Spoon clementine mixture alongside the meat and serve.