Tested till perfect Piri-Piri Cornish Hen

Piri-Piri Cornish Hen

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: February 2008

Recipe5 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Cook time 20 to 25 minutes
  • Portion size 2


  • 1 1frozen Cornish henCornish hens, thawed
  • 1 tbsp 1tbspchopped pimiento or roasted red peppers
  • 2 2garlic clovegarlic cloves
  • 1/2 tsp 1/2tspsalt
  • 2 tbsp 2tbspextra-virgin olive oil
  • 1 tsp 1tsppaprika
  • 1 tsp 1tsphot pepper sauce
  • 1/2 tsp 1/2tspfinely grated orange rind
  • 1/4 tsp 1/4tspdried thyme
  • 1/4 tsp 1/4tsppepper
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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 salt. 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.

Nutritional Information Per serving: about

cal 427 pro 26g total fat 35g sat. fat 8g
carb 2g fibre 1g chol 150mg sodium 664mg

% RDI:

calcium 3 iron 13 vit A 11 vit C 12
folate 2
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