Game Hens With Spicy Orange Salsa And Bulgur Pilaf

Recipe Ingredients

6		Cornish Game Hens - (abt 1 lb ea)
12		Garlic cloves - peeled
1 1/2		White onions - peeled (medium)
1 1/2 tablespoons	22ml	Sea salt
1 tablespoon	15ml	Freshly-ground black pepper
1 tablespoon	15ml	Ground cinnamon
1/2 teaspoon	2.5ml	Ground cloves
1 1/2 cups	355ml	Orange juice
1 1/2 cups	355ml	Tangerine juice
1/3 cup	78ml	Olive oil
		Accompaniment
		Bulgur Pilaf - see * Note
		Spicy Orange Salsa - see * Note

Recipe Instructions

* Note: See the "Bulgur Pilaf" and "Spicy Orange Salsa" recipes which are included in this collection.

Place the hens in a large glass bowl.

In a blender, puree the garlic, onion, salt, pepper, cinnamon, cloves, orange juice, tangerine juice, and olive oil.

Pour the puree over the hens and marinate for a minimum of 4 hours at room temperature, or in the refrigerator, overnight.

Preheat the oven to 450 degrees.

Place the hens in a greased baking dish and spoon the marinade over them. Bake for about 1/2 hour, then reduce the heat to 350 degrees. Continue baking, basting occasionally, for another 1/2 hour or until crispy. Remove the hens from the oven and cover with foil. Set aside for 20 minutes.

Serve with Bulgur Pilaf and Spicy Orange Salsa.

This recipe yields 6 servings.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6283 broadcast 10-17 1996) - Downloaded from their Web-Site - http://www.foodtv.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.