How to make it

  • A reviewer on 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.
  • Directions
  • 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.

Reviews & Comments 3

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    " It was excellent "
    cuzpat ate it and said...
    Very good!!
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    " It was excellent "
    victoriaregina ate it and said...
    Just love those little birds! ^5
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    " It was excellent "
    gagagrits ate it and said...
    alot of flavor going on here, sounds wonderful...:)
    Was this review helpful? Yes Flag

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