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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.


    • 2 Rock Cornish hens (1½ lbs each)

    • 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


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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