Cornish hen with chestnuts and spinach

For our Cornish hen, we choose corn-fed poultry — tender and juicy. It's marinated in our signature spice blend, then slowly roasted in a wood-fired oven using birch wood, which gives the dish a unique aroma and a golden, crispy skin.

The hen is delicately glazed with fresh orange juice — a light citrus note enhances the flavor and adds a touch of freshness.

It’s served with a side of creamy spinach and fragrant chestnuts. The final touch is red pickled onion — marinated in-house using a special recipe to add a hint of acidity and a vibrant finish.

Preparation Time

60+ mn

Difficulty

Medium difficulty

CAL

500+ calories

Type of Food

Main dish

Goes with

Limonati by Borjomi Adjarian Mandarin

Recipe author

Seyfolla Altyn-Rudabek

Ingredients

Portions :

Cornish hen

300 gram

Fresh spinach

50 gram

chestnuts

50 gram

Signature marinade spices

100 gram

Fresh orange juice

30 milligram

Cream for the sauce

50 gram

Red onion for pickling

30 gram

step

Preparing the Hen
Choose a corn-fed Cornish hen — the meat is especially tender and juicy. Prepare all the ingredients in advance.

step

Marinate the Cornish hen in signature spices and let it rest.Roast it in a birch wood-fired oven until golden and aromatic.Glaze the hen with fresh orange juice for a light citrus freshness.
Sauté the spinach in a creamy sauce and pan-roast the chestnuts.
Pickle the red onion using a special house recipe.

step

Serve the Cornish hen with the garnish, topped with pickled red onion.

Serve

We serve the Cornish hen on our signature plates: golden and aromatic, accompanied by creamy spinach and pan-roasted chestnuts. It’s topped with vibrant pickled red onion — both delicious and visually appealing!

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