Bangalore Cornish Hens
Serves: 3
Carole Volkman
1 January 1970
Based on User reviews:
54
Spice
41
Sweetness
57
Sourness
40
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
2 tbsps
Salt6 cloves
Garlic (minced)1 cup
Honey1 cup
Lemon Juice3 tbsps
Olive Oil1 cup
Paprika (mild)4 tsps
Ground Cumin1 tbsp
Ground Ginger1 tbsp
Ground Cinnamon1 tsp
Cayenne Pepper1 tsp
Black Pepper2 medium
Red Bell Pepper (cut into 1-1/2)2 medium
Onion (cut into 1-inch wedges)1 cup
Chicken Broth1 cup
Parsley (chopped fresh)1 cup
Cilantro (chopped)1 cup
Mint (chopped fresh)Directions:
1
Preheat oven to 425 degrees F (220 degrees C)
2
Coarsely grind caraway seeds with salt with a mortar and pestle
3
Mash the garlic into a paste with the caraway
4
In a large bowl, whisk together the garlic paste with the honey, lemon juice, and olive oil
5
Season with paprika, cumin, ginger, cinnamon, cayenne, and black pepper; mix well
6
Lightly oil the inside of a heavy, ovenproof Dutch oven
7
Add the zucchini, turnips, red pepper, yellow squash, and onions
8
Toss with 1/2 of the spice paste
9
Stir in tomatoes and chicken broth
10
Toss the Cornish hens with the remaining spice paste, then arrange them in the Dutch oven, so that the cut side is facing down
11
Cover the Dutch oven, and bake in the center of the preheated oven for 1 hour and 15 minutes
12
If a crunchy skin is desired on the Cornish hens, uncover during the last 15 minutes of cooking
13
Skim the fat off of the broth
14
Serve hens on top of vegetables, spoon some of the broth over, and sprinkle with the parsley, cilantro, and mint