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| General Category : Main Course |
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| Food Group : Poultry-Other |
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| Preparation Method : Grill |
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| Wonderfully succulent, tender and full of flavour, the Cornish hen here gets a Mediterranean-style twist. |
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Ingredients
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2 Cornish hens (each about 1-1/2 lb/750 g) |
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1-1/2 tsp (7 mL) grated lemon rind |
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1/4 cup (60 mL) lemon juice |
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3 cloves garlic, pressed |
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1 tbsp (15 mL) freshly ground black pepper |
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2 tsp (10 mL) brown sugar |
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2 tsp (10 mL) grated gingerroot |
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1-1/2 tsp (7 mL) crumbled dried oregano |
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1 tsp (5 mL) salt |
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1/2 tsp (2 mL) ground cumin |
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1/4 tsp (1 mL) ground cloves |
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Extra-virgin olive oil |
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Preparation
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With kitchen shears, remove backbone of each hen (save for stockpot), then snip through breastbone to separate hen into halves. Stir together lemon rind and juice, garlic, pepper, sugar, ginger, oregano, salt, cumin and cloves. Spoon all over chicken to coat. Refrigerate for at least 2 hours or for up to 24 hours. Bring to room temperature.
Brush chicken with a little oil; grill over medium heat, turning occasionally and basting with a little oil, until no longer pink in thickest part of thigh and juices run clear, 20 to 25 minutes.
Makes 4 servings.
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Nutritional information
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Per serving: about 454 cal, 32 g pro, 33 g total fat (8 g sat. fat), 6 g carb, 1 g fibre, 186 mg chol, 668 mg sodium. % RDI: 4% calcium, 16% iron, 5% vit A, 17% vit C, 3% folate.
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Source
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Homemakers Magazine: May 2007
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