Forgive me. I want to start this post off with a slew of "corny" jokes. I want to tell you how cornish hen isn't so corny but actually pairs well with roasted corn. I have to stop myself from laughing aloud when I recount how cornish hens are tiny little chickens and not yellow corn-colored hens.
None of those made you laugh, but I cackled as I typed each word and reach them aloud. I'm ok being cheesy. (Ahhhhh! Thought I was gonna say "corny" didn't you!??!)
Fine. Here's my recipe...
Here's what you need for the marinade:
- 5 1-lb cornish hens
- 6 cloves garlic, crushed
- 2 tsp chili powder
- 2 tsp coriander powder
- 3/4 tbsp turmeric
- 3/4 tbsp curry (I suggest from your fav farmer's market or African grocer)
- the juice of one fresh-squeezed lemon
- half one red onion diced
- 1/2 tsp ground thyme
- 1/2 tbsp cayenne pepper
- olive oil
- fresh cracked pepper til it's pretty and salt evenly
Here's what you need to garnish:
- 6 medium sized Yukon potatoes diced
- 2 plantain sliced about 1/4 in.
- 4-5 carrots chopped about an inch
Here's how you make it:
- Preheat over to 350 degrees
- Wash, clean and pat each Cornish hen dry.
- Slather hen in olive oil and place in baking dish
- Add chopped potatoes, plantain, carrots and onion spreading evenly between and around hen (do not put these under)
- Season with all spices listed above starting with garlic (make sure you meats and veggies are covered, add more if necessary)
- "seal" with lemon juice
- Bake in oven for 1 hr 15 min (YES)
- TEST for doneness (internal temp should be at least 165 degrees)
And that's it!
I had plenty of roasted vegetables in the dish but decided to add roasted corn just because I'm extra and super corny. Go from here as you please, don't thank me later, thank me now. Try the recipe, share your results and tag @MangoEats on Instagram or Twitter!