Bangalore Cornish Hens

weekendchef 4

"Delicious over couscous or orzo. I use a seasoned Dutch oven, but any roaster will do. Given to me with permission by family friend."


2 h servings 732 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 732 kcal
  • 37%
  • Fat:
  • 34.2 g
  • 53%
  • Carbs:
  • 81.6g
  • 26%
  • Protein:
  • 35.3 g
  • 71%
  • Cholesterol:
  • 151 mg
  • 50%
  • Sodium:
  • 3942 mg
  • 158%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 425 degrees F (220 degrees C).
  2. 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.
  3. 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.
  4. 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.
  5. Serve hens on top of vegetables, spoon some of the broth over, and sprinkle with the parsley, cilantro, and mint.
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  1. 9 Ratings


This recipe tasted pretty good and was easy to make ... however it was no where near as good as the other rave reviews suggested. I don't think I'll be making it again, but if I do I would prob...

This was a great recipe! I made a few minor changes (I am not a fan of cooked peppers, which I think lose all their crunch and flavour in this sort of dish. Also I added some parsnips, which are...

Very good.

great recipe, fun to make really impressive

This has a lot of flavor. Very nice. I cut the honey in half and added more olive oil. After squeezing the juice from the lemons, I cut them in quarters, tossed them in the paste along with a s...

I made this for Easter dinner - very flavorful and delicious. Makes a TON of vegetables as written - we had leftovers for days, but they were very good so it was fine. I used turnips and cut t...

Made this for monthly dinner party. My theme was India. Never cooked Indian before was kinda scared. My friends were a bit afraid at first? We all loved it! In roaster even pepper stayed crunchy...

This is a very wonderful, flavorful recipe! As with any recipe that calls for spices, the fresher your spices the more flavor! This is especially important with this recipe as it utilizes many w...