Cumin-roasted cornish hens
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Ground cumin |
| 1 | tablespoon | Lime juice |
| 3 | larges | Garlic clove(s), minced |
| 1 | teaspoon | Kosher salt |
| ½ | teaspoon | Ginger, finely chopped |
| ½ | teaspoon | Sage |
| ½ | teaspoon | Ground allspice |
| ½ | teaspoon | Pepper |
| 3 | tablespoons | Olive oil |
| 4 | Cornish hens (1 lb ea) | |
Directions
1. In a bowl, combine cumin, lime juice, garlic, salt, ginger, sage, allspice, and pepper. Stir in olive oil and rub mixture over hens. Set hens, breast sides up, on a rack in a roasting pan and let stand at room temperature for 1 hour.
2. Preheat oven to 375øF. Roast hens for about 25 minutes, just until breasts are golden. Carefully turn hens over and roast for about 10 minutes, or until golden. Set the hens breast sides up again and roast for about 10 minutes longer, or until the juice runs clear when a thigh is pierced with a fork. 3. To serve, spoon Black Bean Stew into 4 soup plates and set a cornish hen on top of each.
Chef Allen's Restaurant in Miami Food and Wine March 1995
Submitted By DIANE LAZARUS On 02-23-95