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 via own family buddy."

Ingredients :

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

Instructions :

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

Preheat oven to 425 tiers F (220 tiers C).
Coarsely grind caraway seeds with salt with a mortar and pestle. Mash the garlic right into a paste with the caraway. In a big bowl, whisk together the garlic paste with the honey, lemon juice, and olive oil. Season with paprika, cumin, ginger, cinnamon, cayenne, and black pepper; blend nicely.
Lightly oil the internal of a heavy, ovenproof Dutch oven. Add the zucchini, turnips, red pepper, yellow squash, and onions. Toss with half of the spice paste. Stir in tomatoes and bird broth. Toss the Cornish hens with the closing spice paste, then arrange them in the Dutch oven, in order that the cut side is facing down.
Cover the Dutch oven, and bake inside the middle of the preheated oven for 1 hour and 15 mins. If a crunchy pores and skin is preferred at the Cornish hens, uncover during the last 15 minutes of cooking. Skim the fats off of the broth.
Serve hens on pinnacle of veggies, spoon a number of the broth over, and sprinkle with the parsley, cilantro, and mint.

Notes :

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