SPICE-ROASTED CORNISH HENS WITH CUCUMBER-YOGURT SAUCE
Provided by Jill Silverman Hough
Categories Roast Quick & Easy Yogurt Low Cal Dinner Spice Cucumber Healthy Cumin Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Position rack in top third of oven; preheat to 450°F. Arrange hens, skin side up, on large rimmed baking sheet. Finely grind cumin and next 3 ingredients in spice mill.
- Brush hens with oil. Sprinkle on both sides with spice mixture. Roast hens until cooked through, about 35 minutes.
- Meanwhile, combine all remaining ingredients in processor. Blend until almost smooth. Season sauce with salt and pepper.
- Place hens on plates. Serve with sauce.
SEASONED CORNISH HENS
My father taught me how to make this quick and easy dinner for four. We usually eat this dish with rice and steamed green beans. Note: You can get the oyster sauce in this recipe at your local grocery store in the Asian food department.
Provided by Phuong
Categories World Cuisine Recipes Asian
Time 1h30m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- In a large bowl, mix soy sauce, oyster sauce, garlic, and pepper. Place Cornish game hens in the mixture, and marinate 10 minutes.
- Transfer hens to a medium baking dish, and cover with the marinade mixture. Cover dish, and bake 30 minutes in the preheated oven.
- Remove cover from dish, and place 1/2 the butter on each hen. Increase oven temperature to 350 degrees F (175 degrees C). Basting frequently with the marinade mixture, continue baking 30 minutes, or until exterior of the hens is lightly browned and crisp, the interior is no longer pink, and juices run clear.
Nutrition Facts : Calories 579.2 calories, Carbohydrate 3.6 g, Cholesterol 270.4 mg, Fat 41.3 g, Fiber 0.4 g, Protein 45.6 g, SaturatedFat 13.5 g, Sodium 2024.5 mg, Sugar 0.6 g
SPICE-ROASTED CORNISH HENS WITH CUCUMBER-YOGURT SAUCE
Make and share this Spice-Roasted Cornish Hens With Cucumber-Yogurt Sauce recipe from Food.com.
Provided by TheBeave
Categories Chicken
Time 45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Position rack in top third of oven; preheat to 450°F
- Arrange hens, skin side up, on large rimmed baking sheet.
- Finely grind cumin and next 3 ingredients in spice mill.
- Brush hens with oil.
- Sprinkle on both sides with spice mixture.
- Roast hens until cooked through, about 35 minutes.
- Meanwhile, combine all remaining ingredients in processor.
- Blend until almost smooth.
- Season sauce with salt and pepper.
ROASTED CORNISH GAME HENS WITH SESAME-GINGER SAUCE
This is a recipe I found in a magazine a few years back and it never disappoints! I usually use this for dinner parties because it can be prepared ahead of time and takes very little effort. This calls for Cornish Game Hens but I always use mixed pieces of chicken with the skin on! Just watch because the chicken breasts cook faster than the dark meat. I never alter the ingredients but I do marinate it for at least 4 hours or longer. I serve this with garlic-mashed potatoes and broccoli!! Oh- don't forget the last step with the reserve marinade! Enjoy!!
Provided by Time4tea
Categories Poultry
Time 1h
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Whisk first 5 ingredients in a medium bowl. Transfer half of marinade to small saucepan; reserve. Pour remaining marinade into 15x10x2-inch glass pyrex dish. Add hens; turn to coat. Marinate 30 minutes to 4 hours in the refrigerator, turning occasionally.
- Preheat the oven to 425°F Arrange hens, skin side up, on large brimmed baking sheet. Sprinkle with Sesame seeds. Roast until cooked through and brown, about 40 minutes. Transfer to platter. Pour pan juices into saucepan with reserved marinade. Bring to boil, stirring often. Simmer until sauce coats spoon, about 5 minutes; pour into bowl. Serve hens with sauce.
Nutrition Facts : Calories 236.1, Fat 8.9, SaturatedFat 1.7, Cholesterol 108.8, Sodium 1542.4, Carbohydrate 11.4, Fiber 0.6, Sugar 9.6, Protein 26.9
SPICED YOGURT-MARINATED CORNISH HENS WITH SWEET ONION-ROASTED POTATOES
A savory alternative-yogurt marinade spiced with black pepper, ginger, and turmeric simultaneously seasons and tenderizes these pint-size birds.
Provided by Gregory Gourdet
Yield Serves 4
Number Of Ingredients 13
Steps:
- Combine the yogurt, coconut aminos, garlic, salt, peppercorns, turmeric, and ginger in a blender. Use a Microplane to grate in the zest of both lemons, then halve one and squeeze in the juice. Reserve the re-maining lemon for another purpose. Blend on high speed until smooth, about 1 minute.
- Rinse the hens under cool water, inside and out, and pat dry very well. Put them in a large bowl or pan and spoon about one third of the yogurt marinade into the cavities of the birds, spreading it around as best you can. Pour the rest of the marinade over the hens, using the spoon to make sure they're completely coated, tops and bottoms, including the wings and crevices between the legs and breasts.
- Cover and marinate in the fridge for at least 16 hours or up to 2 days.
- About half an hour before you're ready to cook the hens, remove them from the fridge to take the chill off. Heat the oil in a wide, heavy skillet over medium heat until shimmery. Add the onions and 1½ teaspoons of the salt. Stir well, and cook, stirring occasionally, until the onions start to soften and release liquid, about 3 minutes. Reduce the heat to a gentle simmer, stirring occasionally, until all the liquid has evaporated and the onions have a creamy texture, turn a deep golden color, and taste very sweet, about 20 minutes.
- Preheat the oven to 450°F. Spread the potatoes on a large sheet pan, sprinkle with the remaining 1½ teaspoons of salt, and toss well. Add the cooked onion mixture, stir well, and spread them to make a bed for the hens-a snug single layer in the center of the pan.
- Take the hens out of the marinade (don't scrape any off, but do leave behind anything left in the bowl) and put them on the potato-onion mixture, with a few inches of space between each one. Roast until the hens are golden brown with some dark patches and poking the thighs reveals juices with no trace of pink (a thermometer inserted into the thickest part of the breast should register 150°F), 40 to 45 minutes.
- Let the hens rest in the pan for 15 minutes, then transfer to a platter to serve.
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