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MOROCCAN CORNISH HEN

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Ingredients

  • 2 cornish hens
    Marinade:
    • 2 cornish hens
    • 2 cup plain nonfat yogurt
    • 6 clove garlic
    • 8 clove scallions
    • 1 teaspoon ground cumin
    • 1 teaspoon turmeric
    • 1/2 teaspoon ground allspice
    • 2 teaspoon hot hungarian or spanish paprika
    • 2 teaspoon coarse salt
    • 2 tablespoon canola oil
    • 1 cup ground blanched almonds or pistachios

    Preparation

    Baking Directions:

    Rinse ans clean the hens, patting them dry with paper towels inside and out.

    Put each one in a plastic bag.

    In a medium mixing bowl, combine the marinade ingredients thoroughly and add half of marinade to each hen.

    Twist each bag closed and squeeze the marinade around the hen to coat it completely.

    Leave the hens to marinate in the refrigerator for at least 2 to 3 hours, preferably overnight.

    Remove the hens from their bags and discard the excess marinade.

    Dust the hens with the nuts and secure them to the spit of an elelectric rotisserie.

    Roast for about 45 minutes or until and instant-read thermometer registers 170 at the base of the thigh.

    If you don’t have a meat thermometer, test to be certain the juices run clear.

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