Simple Cuisine Menu Bangalore Cornish Hens :: Best Family Recipes

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Bangalore Cornish Hens

"Delicious over couscous or orzo. I use a pro Dutch oven, however any roaster will do. Given to me with permission by using own family pal."

Ingredients :

2 teaspoons caraway seed
2 tablespoons salt
6 cloves garlic, minced
half of cup honey
half of cup lemon juice
three tablespoons olive oil
1/four cup moderate paprika
four teaspoons floor cumin
1 tablespoon floor ginger
1 tablespoon ground cinnamon
1 teaspoon cayenne pepper
1 teaspoon black pepper
2 large zucchinis, halved lengthwise and cut into 1 half of inch pieces
3 medium turnips, peeled, halved, and reduce into 1-inch thick slices
2 medium red bell pepper, reduce into 1-half of inch portions
three medium crookneck yellow squash, reduce into 1 half-inch portions
2 medium onions, cut into 1-inch wedges
1 (28 ounce) can canned tomatoes, tired and chopped
half cup bird broth
2 (1 half pound) Cornish game hens, halved lengthwise
1/3 cup chopped sparkling parsley
1/three cup chopped cilantro
1/three cup chopped clean mint

Instructions :

Prep : 45M	Cook : 4M	Ready in : 2H

Preheat oven to 425 degrees F (220 degrees C).
Coarsely grind caraway seeds with salt with a mortar and pestle. Mash the garlic into a paste with the caraway. In a huge bowl, whisk collectively the garlic paste with the honey, lemon juice, and olive oil. Season with paprika, cumin, ginger, cinnamon, cayenne, and black pepper; mix nicely.
Lightly oil the inside of a heavy, ovenproof Dutch oven. Add the zucchini, turnips, crimson pepper, yellow squash, and onions. Toss with 1/2 of the spice paste. Stir in tomatoes and hen broth. Toss the Cornish hens with the ultimate spice paste, then set up them inside the Dutch oven, so that the cut side is facing down.
Cover the Dutch oven, and bake in the middle of the preheated oven for 1 hour and 15 minutes. If a crunchy pores and skin is desired on the Cornish hens, uncover during the last 15 mins of cooking. Skim the fats off of the broth.
Serve hens on pinnacle of vegetables, spoon a number of the broth over, and sprinkle with the parsley, cilantro, and mint.

Notes :

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