Hubby Cooks - Spiced Game Hens

My wonderful hubby decided to give me a break from the kitchen this evening. He's been rather impressed with my new obsession with the kitchen and I believe wants to outshine me :0) I won't complain though as it's been a long day of grocery shopping and a screaming baby who got his two month shots. Sad Momma.



Spiced Game Hens

1/4 cup lemon juice
2 Tablespoons olive oil
1 Tablespoon paprika
1 teaspoon salt
1 teaspoon ground coriander
1/2 teaspoon ground tumeric
1/4 black pepper
4 cloves garlic, minced
2 24 ounce Cornish game hens
1/2 cup reduced-sodium chicken broth

For marinade, in a small bowl combine lemon juice, olive oil, paprika, salt, coriander, tumeric, pepper and garlic. Set aside.

Using a long, heavy knife or kitchen shears, halve each Cornish hen lengthwise, cutting through the breast bone jice off-center and through the center of the back bone. If desired, remove backbone.

Place hen halves into a resealable plastic bag. Pour in marinade and seal bag. Chill for 2 hours, turning bag once.

Remove hens from bag after 2 hours and place them cut side down into a rectangular baking dish. Pour lemon mixture from bag over the hens. Pour broth arond hens in dish. Season hens with additional salt and pepper.

Roast, covered, in a 375F oven for 40 minutes. Uncover and roast for an additional 20-35 minutes or until thermometer inserted into the thigh registeres 180 degrees and juices run clear.



Feedback: He did an outstanding job. We had peas and Basmati wild rice with the hens and it was a perfect match. The hens were juicy, very flavorful, and I think we'll be making these again. The only change Brian, my husband, said he would make is that he may marinate the hens longer than the suggested two hours next time.