Mediterranean-Style Cornichons with Ptitim

Ingredients:

• 2 gherkins (0.6 - 0.7 kg each)
• 2 lemons (1 thinly sliced, 1 zested and juiced)
• 2 tablespoons unsalted butter
• Half an onion, chopped
• 1.5 cups of ptitim
• 1 and 3/4 cups lightly salted chicken broth
• 1 zucchini, quartered lengthwise and cut into 0.5cm thick pieces.
• 1/4 cup honey
• 1 tsp ground cumin
• 0.5 tsp paprika
• 3 tbsp chopped fresh cilantro

Preparation:

1. Preheat oven to 230°C (430°F). Using kitchen shears, cut the hens in half lengthwise. Place them cut-side down on a rimmed baking sheet; sprinkle with salt and black pepper. Scatter lemon slices around the edges. Bake until golden brown, about 20 minutes.
2. Meanwhile, melt the butter in a medium saucepan over medium-high heat. Add the onion and a pinch of salt. Cook, stirring occasionally, until softened, 3 minutes. Add the ptitim and cook, stirring occasionally, until lightly browned, 3 minutes more.
3. Pour in the broth, season with salt and pepper. Bring to a boil, then reduce heat to low. Cover and simmer until most of the liquid is absorbed, about 8 minutes. Add the zucchini, cover, and simmer until tender, about 3 more minutes.
4. Mix honey, cumin, paprika, and lemon juice. Brush the chicken with the mixture and continue baking until cooked through, another 5-7 minutes.
5. Add cilantro and lemon zest to the pan with the ptitim, season with salt and pepper to taste. Serve the ptitim with the chicken and drizzle with the pan juices.