Bangalore Cornish Hens

Ingredients

• 2 teaspoons caraway seed
• 2 tablespoons salt
• 6 cloves garlic, minced
• 1/2 cup honey
• 1/2 cup lemon juice
• 3 tablespoons olive oil
• 1/4 cup mild paprika
• 4 teaspoons ground cumin
• 1 tablespoon ground ginger
• 1 tablespoon ground cinnamon
• 1 teaspoon cayenne pepper
• 1 teaspoon black pepper
• 2 large zucchinis, halved lengthwise and cut into 1 1/2 inch pieces
• 3 medium turnips, peeled, halved, and cut into 1-inch thick slices
• 2 medium red bell pepper, cut into 1-1/2 inch pieces
• 3 medium crookneck yellow squash, cut into 1 1/2-inch pieces
• 2 medium onions, cut into 1-inch wedges
• 1 (28 ounce) can canned tomatoes, drained and chopped
• 1/2 cup chicken broth
• 2 (1 1/2 pound) Cornish game hens, halved lengthwise
• 1/3 cup chopped fresh parsley
• 1/3 cup chopped cilantro
• 1/3 cup chopped fresh mint

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. In a bowl, whisk the honey, lemon juice, olive oil, minced garlic, caraway seed, mild paprika, ground cumin, ground ginger, ground cinnamon, cayenne, black pepper and salt into a smooth paste.

2. Rub about half of the spice paste all over the halved Cornish hens, cover, and refrigerate for at least 1 hour.

3. Preheat the oven to 375°F (190°C). In a large roasting pan, toss the zucchini, turnips, red bell pepper, crookneck squash and onion wedges with the drained chopped tomatoes, chicken broth and the remaining spice paste.

4. Place the hens cut side down over the vegetables, then roast uncovered for 40 minutes.

5. Turn the hens skin side up, baste with the pan juices, and roast 30 to 35 more minutes until the thickest part of the thigh reaches 165°F (74°C).

6. Rest the hens for 10 minutes. Stir the chopped parsley, cilantro and mint into the vegetables and serve with the hens and pan juices.