Baked Cornish Hens with Spice Rub and Vegetables (Indian)

If you are anything like me, then you don't enjoy Turkey and would settle for anything else but. I've never really enjoyed Turkey and there's this after taste that's not very pleasing to my palate. Hence, I always look for alternatives during Thanksgiving and this time I chose these little Cornish Hens. I haven't really worked with them a lot but I find them more manageable because of their size and in my opinion the smaller a bird, the more flavourful it is. As usual I've given my Indian twist to a roast dinner and why not. The addition of Indian spices liven up any meal and for those of you who're new to cooking Indian food, this would be a great recipe to start with. My Indian Roasted Cornish Hen has been rubbed with fragrant spices, some crushed ginger, garlic and lemon juice to add tons of flavour and it's a great way to spice up your holiday table. The spices are subtle and do not take away from the dish. You could use the same marinade for Turkey or Chicken. You could also marinate the bird a day in advance and refrigerate. Roast it just in time for your guests. The potatoes and the carrots roast in the juices from the Hens and are absolutely delicious.

4 (1¼-1½ lbs) whole Cornish hens, at room temperature, rinsed well and patted dry
3 carrots, peeled and cubed
4 red potatoes, cubed
1½ tsp. ground cumin
1½ tsp. ground coriander
1 tsp. Garam Masala
1 tsp. paprika
½ tsp. turmeric
1 Tbsp. ginger, crushed
1 Tbsp. garlic, crushed
1 lemon, freshly juice
kosher or sea salt

Garnish:
lemon slices or wedges

Preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4).

Mix the cumin, coriander, garam masala, ginger, garlic, paprika, lemon juice and salt in a bowl.

Pat dry the Cornish hens and rub the spice mixture generously all over and under the skin of the bird on both sides.

In a greased roasting tray place the potatoes, carrots and the Cornish hens. Drizzle some oil all over and, bake for an hour and half until fully cooked.

Arrange on a serving tray and serve hot.

Makes 4 servings.

Cook's Notes: Cornish hens are hard to find fresh, most will be frozen. They can easily be thawed overnight in the refrigerator. Them them come to room temperature before cooking, about 30 minutes. Then be sure to pay dry.