CORIANDER SPICED CORNISH HENS
All Fired Up!
by Margaret Howard
Coriander, in combination with fresh lemon, fennel and a hint of heat, gives these hens a wonderful finish.
Makes 4 servings.
Ingredients
• 2 Rock Cornish hens (1½ lbs each)
Baste
• 2 tbsp olive oil
• 2 tbsp each: grated lemon peel and lemon juice
• 2 tsp ground coriander
• 1 tsp each: fennel seeds and salt
• 1/2 tsp each: paprika and freshly ground pepper
• 1/4 tsp each: cayenne pepper & ground turmeric
• 2 cloves garlic, crushed
Directions
1. Rinse and prepare hens for grilling.
2. For baste: Combine oil, lemon peel and juice, coriander, fennel seeds, salt, paprika, pepper, cayenne pepper, turmeric and garlic. Brush generously over hens. Cover and refrigerate for up to 3 hours.
3. Preheat grill on medium. Place hens on lightly oiled grill rack, backbone side down. Close lid and grill for about 1½ hours or until no longer pink, juices run clear when pierced, and an instant-read meat thermometer reads 165° F; turn once.
4. Remove hens from grill; cover with foil; let stand for 10 minutes before cutting into halves through the backbone.
Wine: Shiraz or Rose would make a lovely accompaniment.
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