Bangalore Cornish Hens Recipe - Allrecipes.com
  • READY IN 2 hr

Bangalore Cornish Hens

Recipe by  

"Delicious over couscous or orzo. I use a seasoned Dutch oven, but any roaster will do. Given to me with permission by family friend."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    45 mins
  • COOK

    1 hr 15 mins
  • READY IN

    2 hrs

Directions

  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Coarsely grind caraway seeds with salt with a mortar and pestle. Mash the garlic into a paste with the caraway. In a large bowl, whisk together the garlic paste with the honey, lemon juice, and olive oil. Season with paprika, cumin, ginger, cinnamon, cayenne, and black pepper; mix well.
  3. Lightly oil the inside of a heavy, ovenproof Dutch oven. Add the zucchini, turnips, red pepper, yellow squash, and onions. Toss with 1/2 of the spice paste. Stir in tomatoes and chicken broth. Toss the Cornish hens with the remaining spice paste, then arrange them in the Dutch oven, so that the cut side is facing down.
  4. Cover the Dutch oven, and bake in the center of the preheated oven for 1 hour and 15 minutes. If a crunchy skin is desired on the Cornish hens, uncover during the last 15 minutes of cooking. Skim the fat off of the broth.
  5. Serve hens on top of vegetables, spoon some of the broth over, and sprinkle with the parsley, cilantro, and mint.
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Reviews More Reviews

Most Helpful Positive Review
Feb 20, 2009

This was a great recipe! I made a few minor changes (I am not a fan of cooked peppers, which I think lose all their crunch and flavour in this sort of dish. Also I added some parsnips, which are kind of sweet, some small purple onions instead of the onions called for, and used two whole lemons, squeezed, then sliced about 6 squeezed slices into the dish). Anyway, it tasted great, and we are putting on our A-list of dishes to serve even for the most demanding company.

 
Most Helpful Critical Review
May 19, 2009

This recipe tasted pretty good and was easy to make ... however it was no where near as good as the other rave reviews suggested. I don't think I'll be making it again, but if I do I would probably omit the honey and paprika. The honey added a nice flavor but it wound up being too sweet and the paprika really didn't add anything that the other spices hadn't already given to the recipe. Actual cooking time was also wound up being much less than recommended. I might also consider adding the vegetables half way through the cooking process because they wound up being rather overcooked.

 

8 Ratings

Jun 19, 2006

Very good.

 
Jun 13, 2006

great recipe, fun to make really impressive

 
Nov 04, 2009

This has a lot of flavor. Very nice. I cut the honey in half and added more olive oil. After squeezing the juice from the lemons, I cut them in quarters, tossed them in the paste along with a small sweet red onion and stuffed the cavity of both hens. I'm not a zucchini, squash or turnip fam, so I used small white potatoes, yellow onion, mushrooms, and red peppers tossed with seasoning. I added the vegetables half way through the cooking process, as another reviewer suggested. I also substituted a 28oz can of Rotel with chilils.

 
Apr 27, 2009

I made this for Easter dinner - very flavorful and delicious. Makes a TON of vegetables as written - we had leftovers for days, but they were very good so it was fine. I used turnips and cut them in 1/4 inch slices, since they're only 2" in diameter to begin with - I wonder if the cook meant parsnips? I served this with couscous, but it didn't soak up the juice like I'd want. I think it would be better paired with something bland - mashed potatoes? I also served with steamed spinach - delicious!

 
Nov 30, 2012

This is a very wonderful, flavorful recipe! As with any recipe that calls for spices, the fresher your spices the more flavor! This is especially important with this recipe as it utilizes many wonderful spices. If your spices are stale they will have very little flavor. The hens came out perfectly juicy with meat falling off the bone. I took the lid of the last 15 minutes and the skin was nice and crispy. Will definitely be making this again.

 

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Nutrition

  • Calories
  • 732 kcal
  • 37%
  • Carbohydrates
  • 81.6 g
  • 26%
  • Cholesterol
  • 151 mg
  • 50%
  • Fat
  • 34.2 g
  • 53%
  • Fiber
  • 15.4 g
  • 62%
  • Protein
  • 35.3 g
  • 71%
  • Sodium
  • 3942 mg
  • 158%

* Percent Daily Values are based on a 2,000 calorie diet.

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