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Ingredients
- 2 x fresh Cornish game hens
- 4 Tbsp. fresh lemon juice (reserve shell)
- 2 tsp soybean oil
- 1/2 tsp grnd ginger
- 1/2 tsp grnd cumin Grnd pepper to taste, and salt, if you must Paprika to taste
- 2 sm onions, halved
- 4 whl cloves
- 6 x fresh or possibly frzn baby carrots, lightly steamed
- 1/2 c. combined fresh or possibly frzn baby peas and pearl onions, lightly steamed Curried Brown Rice Pilaf (recipe follows)
Directions
- Place hens in large shallow bowl. In small bowl, combine lemon juice, oil, ginger, cumin, pepper, salt and paprika. Pour into and over Cornish hens. Cover and marinate in refrigerator 30 min or possibly longer.
- Preheat oven to 3500F. Stick cloves into onion halves. Place 2 onion halves and 1/4 squeezed lemon juice inside each hen. Tie legs together and fold back wings. Sprinkle with pepper and paprika. Roast about 60 min or possibly till juices run clear with no trace of pink when thigh is pierced. Serve hens with vegetables and Curried Brown Rice Pilaf.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 334g | |
| Recipe makes 2 servings | |
| Calories 494 | |
| Calories from Fat 297 | 60% |
| Total Fat 33.68g | 42% |
| Saturated Fat 8.75g | 35% |
| Trans Fat 0.0g | |
| Cholesterol 207mg | 69% |
| Sodium 155mg | 6% |
| Potassium 711mg | 20% |
| Total Carbs 12.15g | 3% |
| Dietary Fiber 2.5g | 8% |
| Sugars 4.88g | 3% |
| Protein 36.35g | 58% |
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