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Ingredientes
- 1/2 c. plain yogurt
- 2 x cloves garlic chopped
- 2 tsp lemon or possibly lime juice
- 1 tsp each: Grnd ginger coriander, cumin
- 1/4 tsp turmeric
- 1/4 x te. each: Salt freshly grnd
- Â Â pepper, plus
- Â Â more to taste
- 2 x Cornish hens split
- 2 tsp vegetable oil plus more for basting
- 1 bag peeled (24-ounce.) sliced
- Â Â potatoes
- 1 x red onion thinly sliced
- 1/2 tsp curry pwdr
Direcciones
- Heat oven to 425 F. Mix yogurt, garlic, lemon juice, ginger, coriander, cumin, turmeric, salt and pepper in shallow pan or possibly large plastic food bag. Add in hens; turn to coat. Marinate 15 minutes. Heat vegetable oil in large skillet. Add in potatoes; cook over medium heat 5 minutes. Add in onion and curry pwdr; toss to coat potatoes. Cook, stirring, 3 minutes. Grease bottom of large roasting pan. Remove hens from marinade; place in roasting pan, skin side down. Add in potatoes and onions around hens. Roast 15 minutes; stir potatoes and onions. Roast 20 minutes. till juice from hens runs clear when thigh is pricked with a fork and potatoes are tender. Remove hens and potatoes to platter. Season with salt and pepper.
- NOTES : Time-saving tipsAsk the butcher to halve the hens. Broiling the hens will save time; if you do, first cook the potatoes and onions separately in a skillet.
- Preparation Time: 15 min.
- Marinating time: 15 min.
- Cooking Time: 35 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 145g | |
| Recipe makes 4 servings | |
| Calories 97 | |
| Calories from Fat 31 | 32% |
| Total Fat 3.51g | 4% |
| Saturated Fat 0.84g | 3% |
| Trans Fat 0.06g | |
| Cholesterol 4mg | 1% |
| Sodium 23mg | 1% |
| Potassium 322mg | 9% |
| Total Carbs 14.66g | 4% |
| Dietary Fiber 1.7g | 6% |
| Sugars 5.29g | 4% |
| Protein 2.66g | 4% |
