| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Chinese |
Main dish, Chicken, Soup/stews, Herb/spice |
4 |
Servings |
INGREDIENTS
| 4 |
|
Poussins (baby chickens) or Cornish game hens, about 1 lb each |
| 1/4 |
c |
Sweet papfflm |
| 1/4 |
c |
Hot paprika |
| 1/4 |
c |
Roasted cumin seeds |
| 1 1/2 |
ts |
Salt |
INSTRUCTIONS
1. Heat ovcn to 400'. Rinse birds and pat dry. Mix spices with salt and rub
birds inside and out. Place in a roasting pan. Put pan in oven; after 15
minutes, reduce heat to 350'. Roast for 45 minutes, or until juices run
clear. Baste every 10 minutes or so. (Don't baste for the first 10 minutes
to allow skin to crisp.) Let rest 10 minutes before serving.
VARIATIONS: Substitute 1 C Chinese Five-Spice Powder for the paprika mix,
or rub hens with 2 t honey and substitute 1 C Curry Powder for paprika mix.
Martha Stewart Living/Feb. & March/94 Scanned & fixed by Di and Gary
Posted to MC-Recipe Digest V1 #514 by kathy <jbird21@mindspring.com> on Mar
13, 1997
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