| 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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