Game hens with spicy orange salsa and bulgur pilaf
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Cornish Game Hens, about 1 | |
| pounds | Each | |
| 12 | Garlic cloves, peeled | |
| 1½ | medium | White onions, peeled |
| 1½ | tablespoon | Sea salt |
| 1 | tablespoon | Freshly ground black pepper |
| 1 | tablespoon | Ground cinnamon |
| ½ | teaspoon | Ground cloves |
| 1½ | cup | Orange juice |
| 1½ | cup | Tangerine juice |
| ⅓ | cup | Olive oil |
Directions
Place the hens in a large glass bowl.
In a blender, puree the garlic, onion, salt, pepper, cinnamon, cloves, orange juice, tangerine juice, and olive oil.
Pour the puree over the hens and marinate for a minimum of 4 hours at room temperature, or in the refrigerator, overnight.
Preheat the oven to 450 degrees.
Place the hens in a greased baking dish and spoon the marinade over them. Bake for about ½ hour, then reduce the heat to 350 degrees.
Continue baking, basting occasionally, for another ½ hour or until crispy. Remove the hens from the oven and cover with foil. Set aside for 20 minutes.
Serve with bulgur pilaf and spicy orange salsa.
Yield: 6 servings
TOO HOT TAMALES SHOW #TH6283