| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Niger | Toohot04 | 6 | servings | |
INGREDIENTS
| 6 | Cornish Game Hens -; (abt 1 lb ea) | |
| 12 | Garlic cloves; peeled | |
| 1 1/2 | md | White onions; peeled |
| 1 1/2 | tb | Sea salt |
| 1 | tb | Freshly-ground black pepper |
| 1 | tb | Ground cinnamon |
| 1/2 | ts | Ground cloves |
| 1 1/2 | c | Orange juice |
| 1 1/2 | c | Tangerine juice |
| 1/3 | c | Olive oil |
| === ACCOMPANIMENT === | ||
| Bulgur Pilaf; see * Note | ||
| Spicy Orange Salsa; see * Note |
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. Recipe 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 Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 10-28-1996 Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.
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