1
1 orange
1 jalapeno
2 cups cooked rice
1/2 cup chopped cilantro
4 Cornish hens, about 625 g each
1/4 cup butter, at room temperature
1 tsp curry powder
1 tsp ground ginger
1 tsp cumin
1 tsp cinnamon
1 tsp salt
Preheat oven to 400F (200C). Finely grate peel from orange and squeeze out 1/4 cup (50 mL) juice. Seed and finely chop jalapeño. Stir into rice along with coriander. Stuff into body cavity of each bird. Blend butter with seasonings and rub about half over skin of birds. Tie legs together and tuck wing tips under body. Place in a roasting pan and roast, uncovered, in 400F (200C) oven for 30 minutes. Baste with pan juices. Brush with remaining butter mixture and continue roasting for 15 minutes. Baste again with pan juices, increase oven temperature to 500F (260C) and roast until skin is crispy, about 10 more minutes. Remove from oven. Let stand for 10 minutes before serving.
Calories 694, Protein 47.7g, Carbohydrates 32.4g, Fat 39.7g, Fibre 1.2g, Sodium 304mg.