Allrecipes Bangalore Cornish HensFrom choclytcandy 7 years ago
- 2 teaspoons caraway seed shopping list
- 2 tablespoons salt shopping list
- 6 cloves garlic, minced shopping list
- 1/2 cup honey shopping list
- 1/2 cup lemon juice (I used the leftover lemon, cut it into quarters, tossed with seasoning and stuffed the cavity of the hens) shopping list
- 3 tablespoons olive oil shopping list
- 1/4 cup mild paprika shopping list
- 4 teaspoons ground cumin shopping list
- 1 tablespoon ground ginger shopping list
- 1 tablespoon ground cinnamon shopping list
- 1 teaspoon cayenne pepper shopping list
- 1 teaspoon black pepper shopping list
- 2 large zucchinis, halved lengthwise and cut into 1 1/2 inch pieces (I did not use) shopping list
- 3 medium turnips, peeled, halved, and cut into 1-inch thick slices (I substituted mushrooms) shopping list
- 2 medium red bell pepper, cut into 1-1/2 inch pieces shopping list
- 3 medium crookneck yellow squash, cut into 1 1/2-inch pieces (I substituted small white potatoes) shopping list
- 2 medium onions, cut into 1-inch wedges shopping list
- 1 (28 ounce) can canned tomatoes, drained and chopped (I used a large can of rotel with chilies) shopping list
- 1/2 cup chicken broth shopping list
- 2 (1 1/2 pound) Cornish game hens, halved lengthwise shopping list
- 1/3 cup chopped fresh parsley shopping list
- 1/3 cup chopped cilantro shopping list
- 1/3 cup chopped fresh mint shopping list
How to make it
- A reviewer on Allrecipes.com suggested that the vegetables be added half-way through the cook time and not the beginning.
- I stuffed the cavity of the hens with lemons and a small sweet red onion, tossed in seasoning. I added the can of Rotel and did not add any of the remaining veggies until half-way through the cook time.
- 1.Preheat oven to 425 degrees F (220 degrees C).
- 2.Coarsely grind caraway seeds with salt with a mortar and pestle. Mash the garlic into a paste with the caraway. In a large bowl, whisk together the garlic paste with the honey, lemon juice, and olive oil. Season with paprika, cumin, ginger, cinnamon, cayenne, and black pepper; mix well.
- 3.Lightly oil the inside of a heavy, ovenproof Dutch oven. Add the zucchini, turnips, red pepper, yellow squash, and onions. Toss with 1/2 of the spice paste. Stir in tomatoes and chicken broth. Toss the Cornish hens with the remaining spice paste, then arrange them in the Dutch oven, so that the cut side is facing down.
- 4.Cover the Dutch oven, and bake in the center of the preheated oven for 1 hour and 15 minutes. If a crunchy skin is desired on the Cornish hens, uncover during the last 15 minutes of cooking. Skim the fat off of the broth.
- 5.Serve hens on top of vegetables, spoon some of the broth over, and sprinkle with the parsley, cilantro, and mint.
The Cookchoclytcandy IN
The Rating5 people
alot of flavor going on here, sounds wonderful...:)gagagrits in Irmo loved it
Just love those little birds! ^5victoriaregina in USA loved it
Very good!!cuzpat in Sikeston loved it
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