Spice-Roasted Cornish Hens with Cucumber-Yogurt Sauce
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 servings
- 1 tablespoon cumin seeds
- olive oil
- 2 tablespoons sour cream
- 1 tablespoon coriander seeds
- 1 teaspoon freshly ground black pepper
- 4 garlic cloves, peeled
- 1/2 cup plain whole-milk yogurt
- Carbohydrate 4 g(1%)
- Cholesterol 197 mg(66%)
- Fat 34 g(52%)
- Fiber 1 g(3%)
- Protein 34 g(68%)
- Saturated Fat 9 g(45%)
- Sodium 681 mg(28%)
- Calories 460
Preparation Position rack in top third of oven; preheat to 450°F. Arrange hens, skin side up, on large rimmed baking sheet. Finely grind cumin and next 3 ingredients in spice mill. Brush hens with oil. Sprinkle on both sides with spice mixture. Roast hens until cooked through, about 35 minutes. Meanwhile, combine all remaining ingredients in processor. Blend until almost smooth. Season sauce with salt and pepper. Place hens on plates. Serve with sauce.
Preparation Position rack in top third of oven; preheat to 450°F. Arrange hens, skin side up, on large rimmed baking sheet. Finely grind cumin and next 3 ingredients in spice mill. Brush hens with oil. Sprinkle on both sides with spice mixture. Roast hens until cooked through, about 35 minutes. Meanwhile, combine all remaining ingredients in processor. Blend until almost smooth. Season sauce with salt and pepper. Place hens on plates. Serve with sauce.
