Bangalore Cornish Hens Recipes
CORNISH HENS
I like this recipe for Cornish hens because it's easy to do and a delicious entrée for two. The basting ingredients result in a beautifully browned hen, sealing in the juices so that it is moist, tender and quite flavorful.
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 2 servings.
Number Of Ingredients 4
Steps:
- Place hens on a rack in a shallow baking pan. Combine the apple juice, soy sauce and browning sauce if desired; pour over hens. , Bake, uncovered, at 350° for 50-60 minutes or until a thermometer reads 180°, basting occasionally with pan juices.
Nutrition Facts :
BANGALORE CORNISH HENS
Delicious over couscous or orzo. I use a seasoned Dutch oven, but any roaster will do. Given to me with permission by family friend.
Provided by weekendchef
Categories Indian Recipes
Time 2h
Yield 4
Number Of Ingredients 23
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Coarsely grind caraway seeds with salt with a mortar and pestle. Mash the garlic into a paste with the caraway. In a large bowl, whisk together the garlic paste with the honey, lemon juice, and olive oil. Season with paprika, cumin, ginger, cinnamon, cayenne, and black pepper; mix well.
- Lightly oil the inside of a heavy, ovenproof Dutch oven. Add the zucchini, turnips, red pepper, yellow squash, and onions. Toss with 1/2 of the spice paste. Stir in tomatoes and chicken broth. Toss the Cornish hens with the remaining spice paste, then arrange them in the Dutch oven, so that the cut side is facing down.
- Cover the Dutch oven, and bake in the center of the preheated oven for 1 hour and 15 minutes. If a crunchy skin is desired on the Cornish hens, uncover during the last 15 minutes of cooking. Skim the fat off of the broth.
- Serve hens on top of vegetables, spoon some of the broth over, and sprinkle with the parsley, cilantro, and mint.
Nutrition Facts : Calories 732.1 calories, Carbohydrate 81.6 g, Cholesterol 151.2 mg, Fat 34.2 g, Fiber 15.4 g, Protein 35.3 g, SaturatedFat 7.7 g, Sodium 3941.9 mg, Sugar 52.2 g
BANGALORE CORNISH HENS
Delicious over couscous or orzo. I use a seasoned Dutch oven, but any roaster will do. Given to me with permission by family friend.
Provided by weekendchef
Categories Indian Recipes
Time 2h
Yield 4
Number Of Ingredients 23
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Coarsely grind caraway seeds with salt with a mortar and pestle. Mash the garlic into a paste with the caraway. In a large bowl, whisk together the garlic paste with the honey, lemon juice, and olive oil. Season with paprika, cumin, ginger, cinnamon, cayenne, and black pepper; mix well.
- Lightly oil the inside of a heavy, ovenproof Dutch oven. Add the zucchini, turnips, red pepper, yellow squash, and onions. Toss with 1/2 of the spice paste. Stir in tomatoes and chicken broth. Toss the Cornish hens with the remaining spice paste, then arrange them in the Dutch oven, so that the cut side is facing down.
- Cover the Dutch oven, and bake in the center of the preheated oven for 1 hour and 15 minutes. If a crunchy skin is desired on the Cornish hens, uncover during the last 15 minutes of cooking. Skim the fat off of the broth.
- Serve hens on top of vegetables, spoon some of the broth over, and sprinkle with the parsley, cilantro, and mint.
Nutrition Facts : Calories 732.1 calories, Carbohydrate 81.6 g, Cholesterol 151.2 mg, Fat 34.2 g, Fiber 15.4 g, Protein 35.3 g, SaturatedFat 7.7 g, Sodium 3941.9 mg, Sugar 52.2 g
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