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Spice-Rubbed Cornish Hens with Haroseth Stuffing and Sherry Jus

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

This elegant dairy-free dish features tender Cornish hens infused with a fragrant blend of allspice, cumin, and sweet paprika. The birds are generously filled with a vibrant haroseth stuffing made from apricots, dates, and pistachios, which provides a wonderful textural contrast and a natural sweetness that cuts through the savoury spices. It is a sophisticated roast that brings a touch of Middle Eastern flair to your dining table, making it an excellent choice for a special weekend dinner or a celebratory occasion.

As the hens roast, they release juices that form the base of a rich, complex sherry jus. The addition of a zesty parsley and mint salsa verde provides a final burst of freshness that balances the warmth of the spice rub perfectly. Serve these hens alongside roasted root vegetables or a simple green salad for a complete, wholesome meal that feels indulgent yet remains entirely gluten and dairy-free.

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Ingredients for Spice-Rubbed Cornish Hens with Haroseth Stuffing and Sherry Jus

  • 1 tablespoon ground allspice

  • 2 teaspoons cinnamon

  • 1 teaspoon ground cumin

  • 1 teaspoon sweet paprika

  • 60ml extra-virgin olive oil

  • 4 (1 1/4-to 675g) Cornish hens

  • 325ml apricot, date, and pistachio haroseth

  • 240ml medium-dry Sherry

  • 1 cup water

  • Accompaniment: parsley mint salsa verde

How to make Spice-Rubbed Cornish Hens with Haroseth Stuffing and Sherry Jus

Preheat oven to 232°C with rack in middle.

Whisk together spices, 2 teaspoons salt, 1 teaspoon pepper, and oil in a small bowl.

Pat hens dry and stuff cavity of each with 80ml haroseth. Place hens in a large flameproof roasting pan and rub all over with spice mixture, including underneath skin of breast meat (loosen skin gently with your fingers). Tuck wings underneath body, then secure legs together with a wooden pick or tie with kitchen string.

Roast hens 20 minutes, then brush with pan drippings. Continue to roast, basting every 10 minutes, until juices run clear when a thigh is pierced, 25 to 30 minutes more (45 to 50 minutes total). Transfer hens to a cutting board.

Straddle roasting pan across 2 burners and boil drippings, scraping up brown bits, 2 minutes. Carefully add Sherry (it may ignite) and boil 2 minutes (or until flames subside). Add water and boil, stirring, until sauce is slightly thickened and reduced to about 350ml , 4 to 5 minutes. Transfer sauce to a measuring cup and let stand 1 minute, then skim off fat (or use a fat separator).

Serve hens, halved if desired, with sauce on the side.

Yarden Galilee Cabernet Sauvignon '05

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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