Cinnamon roasted hens
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Juice and pulp of 1 lime | ||
| 3 | Garlic cloves -- mashed | |
| 1 | teaspoon | Minced ginger root |
| 2 | Allspice berries -- crushed | |
| ¼ | teaspoon | Saffron threads -- crushed |
| ½ | teaspoon | Dried summer savory |
| ½ | teaspoon | Dried dill |
| ½ | teaspoon | Ground cinnamon |
| ¼ | teaspoon | Curry powder |
| 2 | Cornish hens -- halved | |
Directions
In a large baking dish, combine the lime juice and plup, garlic, ginger, allspice, saffron, savory, dill, cinnamon and curry powder. Add the hens to the dish and rub the well with the spice mixture. Cover, refrigerate and let marinate overnight. Set the hens, skin side up, on an oiled roasting rack. Bake at 375 degrees for 30 to 35 minutes, or until the skin is browned and the meat is cooked through when tested with a fork. (Juices should run clear.) Per serving (without skin): 203 calories, 35.3 g protein, 5⅒ g fat(23%), : 114 mg cholesterol, 127 mg sodium, ½ mg vitamin B6, : 11½ mg niacin. From Prevention Magazine, January 1988 Posted by: Sheila Exner, January 1992 =+=------------------------------------------------ Courtesy of Shareware RECIPE CLIPPER 1⅒ <<<RECIPE CUT>>> Courtesy of Shareware RECIPE CLIPPER 1⅒
Recipe By :
File