SPICE ROASTED CORNISH HENS w/GARLIC JUS

By BobD

Ingredients

• 1 tablespoon thyme leaves
• 1 tablespoon rosemary leaves
• 1 tablespoon cumin seeds
• 1 birds eye chili pepper, chopped (optional)
• 1 teaspoon mustard seeds
• 1 teaspoon fenugreek seeds
• 1 teaspoon fennel seeds
• 1 teaspoon turmeric
• 1 teaspoon mild curry powder
• 1/2 teaspoon coriander seeds
• 1/2 teaspoon salt
• Freshly ground black pepper
• 2 Cornish hens (about 1 1/2 pounds each), halved
• 1 cup olive oil
• 3 spring garlic cloves, finely chopped
• 2 small spring onions or scallions, finely chopped
• 2/3 cup dry white wine
• 1 tablespoon soy sauce
• 1 teaspoon Worcestershire sauce.

Details

Servings 4
Adapted from nytimes.com

Preparation

Step 1

In a spice grinder, combine thyme, rosemary, cumin, birds eye chili, mustard seeds, fenugreek, fennel seeds, turmeric, curry powder, coriander, salt and black pepper and grind to a coarse powder.

In a wide, shallow dish, rub spice blend all over hens, add olive oil and turn to coat. Cover with plastic wrap and refrigerate for 4 hours or overnight.

Heat oven to 400 degrees.

Coat hens with marinade, distributing spices evenly.

Transfer birds to a large metal roasting pan, breasts up. Discard excess marinade.

Roast hens in upper third of oven for 20 minutes, basting twice.

Combine garlic, onions, wine, soy sauce and Worcestershire sauce and spoon around birds and roast, basting twice, for 7 minutes, as liquid reduces a bit.

Serve with jus.