Moroccan-Spiced Game Hen - Upland Cookbook Recipe

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Moroccan-Spiced Game Hen

For some appropriate side dishes, dress shredded carrots with a cumin, cilantro and lemon vinaigrette, and add almonds and raisins to couscous. Top it all off with pistachio ice cream and mint tea.

Ingredients:

2 large garlic cloves, minced
1/4 teaspoon salt
2 teaspoons minced peeled fresh ginger
3/4 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1 1-1/2 to 2 pound Cornish game hen, cut into quarters

Directions:
Preheat oven to 450F. Combine garlic and salt in small bowl. Using fork, mash into paste. Mix in ginger, cumin, coriander and cayenne. Loosen skin of each game hen quarter, creating pocket but leaving skin attached. Rub seasoning mixture onto meat under loosened skin, dividing equally. Arrange quarters in shallow roasting pan. Season lightly with salt and pepper.

Bake until cooked through and juices run clear when thigh meat is pierced, about 25 minutes. Transfer hen quarters to platter and serve.

2 Servings: Can be doubled.

From Bon Appetit, October, 1995

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