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Ingredientes
- 1/4 tsp Fennel seeds
- 1/4 tsp Coriander seeds
- 3 x Cardamom pods, seeds of Grnd ginger, to taste Cinnamon, to taste Cumin seed, to taste
- 1/4 x To 1/2 ts. dry red chiles crushed
- 1/4 tsp Turmeric
- 2 x 1 pound Rock Cornish game hens
- 1/4 c. Corn syrup
- 1 Tbsp. Prepared mustard (Dijon or possibly spicy)
- 1 sm Garlic clove peeled, finely minced Salt and pepper, to taste
- 1/2 x Lemon, juice of (reserve other half)
Direcciones
- To make the curry pwdr, grind the spices together till they resemble a coarse pwdr, either with a mortar and pestle or possibly in a clean electric coffee grinder.
- If the hens are frzn, thaw overnight in refrigerator. Rinse hens with cool water; pat dry.
- In small bowl, combine curry pwdr with syrup, mustard, garlic, salt, pepper and lemon juice.
- Cut reserved lemon half in half again; place inside hens. If you like, truss (tie or possibly skewer) hens to secure legs. Line a shallow roasting pan with foil, dull side facing up, for easy cleanup. Place hens in pan and brush with some of the glaze. Reserve remainder of glaze for frequent basting.
- Bake in oven at 375 F. for 1 hour or possibly longer, till juices run clear
- (meat should still be juicy.) Baste often for crispy, golden brown skin.
- Halfway through baking, cover legs and wing tips with foil to prevent scorching.
- Serve with rice and stir-fried vegetables.
- 96 Meal-Master
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 59g | |
| Recipe makes 2 servings | |
| Calories 132 | |
| Calories from Fat 4 | 3% |
| Total Fat 0.52g | 1% |
| Saturated Fat 0.04g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 112mg | 5% |
| Potassium 41mg | 1% |
| Total Carbs 34.71g | 9% |
| Dietary Fiber 0.7g | 2% |
| Sugars 11.69g | 8% |
| Protein 0.58g | 1% |
