Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Ground cumin 1/2 ts Sage
1 tb Lime juice 1/2 ts Ground allspice
3 lg Garlic clove(s), minced 1/2 ts Pepper
1 ts Kosher salt 3 tb Olive oil
1/2 ts Ginger, finely chopped 4 Cornish hens (1 lb ea)

1. In a bowl, combine cumin, lime juice, garlic, salt, ginger, sage,
allspice, and pepper. Stir in olive oil and rub mixture over hens. Set
hens, breast sides up, on a rack in a roasting pan and let stand at
room temperature for 1 hour.

2. Preheat oven to 375øF. Roast hens for about 25 minutes, just until
breasts are golden. Carefully turn hens over and roast for about 10
minutes, or until golden. Set the hens breast sides up again and
roast for about 10 minutes longer, or until the juice runs clear when
a thigh is pierced with a fork.

3. To serve, spoon Black Bean Stew into 4 soup plates and set a
cornish hen on top of each.

Chef Allen's Restaurant in Miami

Food and Wine March 1995
Submitted By DIANE LAZARUS On 02-23-95

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