CORIANDER SPICED CORNISH HENS
POULTRY MAIN DISH RECIPES
Coriander, in blend with new lemon, fennel and a smidgen of intensity, gives these hens a great completion.
Cooking Ingredients
• 2 Stone Cornish hens (1½ lbs each)
Treat
• 2 tbsp olive oil
• 2 tbsp each: ground lemon strip and lemon juice
• 2 tsp ground coriander
• 1 tsp every: fennel seeds and salt
• 1/2 tsp every: paprika and newly ground pepper
• 1/4 tsp every: cayenne pepper and ground turmeric
• 2 cloves garlic, squashed
Cooking Direction
Headings
1. Flush and get ready hens for barbecuing.
2. For season: Consolidate oil, lemon strip and squeeze, coriander, fennel seeds, salt, paprika, pepper, cayenne pepper, turmeric and garlic. Brush liberally over hens. Cover and refrigerate for as long as 3 hours.
3. Preheat barbecue on medium. Put hens on gently oiled barbecue rack, spine side down. Close top and barbecue for around 1½ hours or until as of now not pink, juices run clear when pierced, and a moment read meat thermometer peruses 165° F; turn once.
4. Eliminate hens from barbecue; cover with foil; let represent 10 minutes prior to slicing into equal parts through the spine.
Wine: Shiraz or Rose would make a wonderful backup.