Ronnie's Notes
Rock Cornish hens are elegant little birds. Cutting them down the back into a butterfly shape gives them an even more attractive look and cuts cooking time to less than a half hour. The sweet, mild meat is a delicious foil for the sturdy seasonings in this recipe. I like to serve these hens with Garlic and Scallion Smashed Potatoes (page xx), Sautéed Carrots with Mint and Shallots (page xx), Stir-Fried Fennel (page xx), or Roasted Asparagus (page xx).
Instructions
Rinse and dry the hens and cut them lengthwise along the back (the hens will still be attached at the breast).
Place the hens in a nonreactive dish.
Combine the olive oil, lemon juice, garlic, cumin, turmeric, cayenne, and cinnamon in a small bowl.
Whisk the ingredients until they are well blended.
Pour the dressing over the hens and marinate for 30–.
Turn the hens once or twice during this time.
Preheat an outdoor grill or oven broiler with the rack about 6 inches from the heat source.
Remove the hens from the marinade and broil or grill for , turning the pieces occasionally, or until cooked through.
Makes 4 servings.