Pre-heat the oven to 375 degrees.
Pat the hens dry.
Mix the softened butter with the kefta spice and rub all over both hens. Season with salt and pepper. Place in a baking or roasting pan.
Cut the bread into cubes and toast in the pre-heated oven for 15 minutes. Heat the chicken stock and butter together and pour over the crusty bread
Stir in the chopped herbs and season with salt and pepper to taste.
Loosely stuff some of the bread stuffing into both hens and place the rest next to them in the baking dish.
Roast for 45 to 60 minutes or until the juices run clear and the birds have reached an internal temperature of 165 degrees. If the stuffing starts to get too brown before the birds are cooked, cover just that part with aluminum foil. When done, cover the hens with foil and let rest for 10 minutes before serving.
Slice the Brussels sprouts in half or quarters, depending on size, and toss with the olive oil, sumac and aleppo pepper. Place on a baking sheet lined with parchment paper and roast in the same 375 degree oven for 20 to 30 minutes or until slightly tender and lightly browned. Season with salt and pepper to taste.
Toss the cubed butternut squash with the olive oil and shawarma spice.
Place on a baking sheet lined with parchment paper and roast in the same 375 degree oven for 30 minutes or until tender and lightly browned. Season with salt and pepper to taste.
Recipe & Photos by Hungry Couple