Piri-Piri Cornish Hen
Servings: 2
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 427 |
| pro | 26 g |
| total fat | 35 g |
| sat. fat | 8 g |
| carb | 2 g |
| fibre | 1 g |
| chol | 150 mg |
| sodium | 664 mg |
| % RDI: | - |
| calcium | 3% |
| iron | 13% |
| vit A | 11% |
| vit C | 12% |
| folate | 2% |
-
1 frozen Cornish hen, thawed
1 tbsp (15 mL) chopped pimiento or roasted red pepper
2 cloves garlic
1/2 tsp (2 mL) salt
2 tbsp (25 mL) extra-virgin olive oil
1 tsp (5 mL) paprika
1 tsp (5 mL) hot pepper sauce
1/2 tsp (2 mL) finely grated orange rind
1/4 tsp (1 mL) each dried thyme and pepper
Preparation:
Using scissors, cut along each side of backbone of hen; discard backbone. Cut hen in half; set aside.
On cutting board, finely mince together pimiento, garlic and sa< scrape into small bowl. Add 1 tbsp (15 mL) of the oil, paprika, hot pepper sauce, orange rind, thyme and pepper; mix well. Rub all over each half of hen. Refrigerate for 10 minutes to marinate. (Make-ahead: Cover and refrigerate for up to 24 hours.)
In ovenproof skillet, heat remaining oil over medium-high heat; brown hen, skin side down, about 5 minutes. Turn over; bake in 400°F (200°C) oven, basting once, until juices run clear when hen is pierced, 20 to 25 minutes.
On cutting board, finely mince together pimiento, garlic and sa< scrape into small bowl. Add 1 tbsp (15 mL) of the oil, paprika, hot pepper sauce, orange rind, thyme and pepper; mix well. Rub all over each half of hen. Refrigerate for 10 minutes to marinate. (Make-ahead: Cover and refrigerate for up to 24 hours.)
In ovenproof skillet, heat remaining oil over medium-high heat; brown hen, skin side down, about 5 minutes. Turn over; bake in 400°F (200°C) oven, basting once, until juices run clear when hen is pierced, 20 to 25 minutes.
Source
Canadian Living Magazine: February 2008
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