bangalore-cornish-hens

Bangalore Cornish Hens

7 Reviews Add a Pic
  • Prep

    45 m
  • Cook

    1 h 15 m
  • Ready In

    2 h
weekendchef
Recipe by  weekendchef

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

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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  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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Reviews (7)

Rate This Recipe
Linda
9

Linda

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 probably omit the honey and paprika. The honey added a nice flavor but it wound up being too sweet and the paprika really didn't add anything that the other spices hadn't already given to the recipe. Actual cooking time was also wound up being much less than recommended. I might also consider adding the vegetables half way through the cooking process because they wound up being rather overcooked.

Chef Robert
6

Chef Robert

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 kind of sweet, some small purple onions instead of the onions called for, and used two whole lemons, squeezed, then sliced about 6 squeezed slices into the dish). Anyway, it tasted great, and we are putting on our A-list of dishes to serve even for the most demanding company.

KATHRYNA
5

KATHRYNA

Very good.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 732 cal
  • 37%
  • Fat
  • 34.2 g
  • 53%
  • Carbs
  • 81.6 g
  • 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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