email this pageIngredients
¼ cup vegetable oil
¼ cup olive oil
1 cup whole garlic cloves, peeled and thinly sliced (about 3 heads)
1 jalapeño pepper, very thinly sliced
1 tablespoon za’atar
½ tablespoon sumac
3/4 cup fresh lemon juice
¼ cup chopped parsley
¼ teaspoon salt
¼ teaspoon freshly ground pepper
4 small Cornish game hens
Instructions
¼ cup olive oil
1 cup whole garlic cloves, peeled and thinly sliced (about 3 heads)
1 jalapeño pepper, very thinly sliced
1 tablespoon za’atar
½ tablespoon sumac
3/4 cup fresh lemon juice
¼ cup chopped parsley
¼ teaspoon salt
¼ teaspoon freshly ground pepper
4 small Cornish game hens
1. Heat oils in a medium saucepan over high heat for 2 minutes. Add garlic, carefully shaking the pan until garlic starts turning golden. Remove from heat and quickly add jalapeño, za’atar and sumac. Add lemon juice, parsley, salt and pepper. Let cool.
2. Combine hens and mojo sauce in a large zip-top plastic bag. Place in refrigerator; marinate at least 12 but no more than 24 hours. Place hens, breast side up, and marinade in a roasting pan or baking dish; let stand at room temperature 15 minutes before roasting.
3. Preheat oven to 375F. Roast hens for 1 hour or until skin is golden and juices run clear, basting occasionally with the marinade. Serve with pan juices. Serves 4.
"Relish the Holiday," April 2006.
Nutritional Information
2. Combine hens and mojo sauce in a large zip-top plastic bag. Place in refrigerator; marinate at least 12 but no more than 24 hours. Place hens, breast side up, and marinade in a roasting pan or baking dish; let stand at room temperature 15 minutes before roasting.
3. Preheat oven to 375F. Roast hens for 1 hour or until skin is golden and juices run clear, basting occasionally with the marinade. Serve with pan juices. Serves 4.
"Relish the Holiday," April 2006.
Per serving: 430 calories, 22g fat, 49g prot., 62g carbs., 0g fiber, 240 mg sodium.
