Recipe

Allrecipes Bangalore Cornish Hens Recipe

	Choclytcandy / All my dishes 3 weeks, 5 days ago Copied from Allrecipes.com Recipe submitted by WeekendChef . I just took this out of the oven. This is very good and I would make it again. Prep:45m Cook:75m Servings:4	Choclytcand
	carraway garlic lemon paprika cinnamon ginger cumin cayenne black pepper parsley cilantro mint red pepper tomato onion

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Ingredients

2 teaspoons caraway seed

2 tablespoons salt

6 cloves garlic, minced

1/2 cup honey

1/2 cup lemon juice (I used the leftover lemon, cut it into quarters, tossed with seasoning and stuffed the cavity of the hens)

3 tablespoons olive oil

1/4 cup mild paprika

4 teaspoons ground cumin

1 tablespoon ground ginger

1 tablespoon ground cinnamon

1 teaspoon cayenne pepper

1 teaspoon black pepper

2 large zucchinis, halved lengthwise and cut into 1 1/2 inch pieces (I did not use)

3 medium turnips, peeled, halved, and cut into 1-inch thick slices (I substituted mushrooms)

2 medium red bell pepper, cut into 1-1/2 inch pieces

3 medium crookneck yellow squash, cut into 1 1/2-inch pieces (I substituted small white potatoes)

2 medium onions, cut into 1-inch wedges

1 (28 ounce) can canned tomatoes, drained and chopped (I used a large can of Rotel with chilies)

1/2 cup chicken broth

2 (1 1/2 pound) Cornish game hens, halved lengthwise

1/3 cup chopped fresh parsley

1/3 cup chopped cilantro

1/3 cup chopped fresh mint

Directions

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.

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.

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