Cook Without Book

Yield:  4 servings (serving size: 1 hen half plus 3 tablespoons sauce)               Ingredients Hens: 2  (1 1/2-pound) Cornish hens 1 teaspoon   Spanish smoked paprika (available at specialty-food shops) 1/2 teaspoon   salt 1/2 teaspoon   ground coriander 1/4 teaspoon   freshly ground black pepper 1/2 teaspoon   chopped fresh thyme, divided Cooking spray 2  fresh thyme sprigs Sauce: 1 teaspoon   olive oil 1/2 cup   minced red onion 1/2 cup   fat-free, less-sodium chicken broth 1/4 cup   port or other sweet red wine 1/4 teaspoon   cornstarch 1/3 cup   dried cherries Additional thyme sprigs (optional) Preparation 1. Preheat oven to 400°. 2. Remove giblets and necks from hens. Rinse with cold water; pat dry. Remove skin; trim excess fat. Split hens in half lengthwise. Combine paprika, next 3 ingredients (through pepper), and 1/4 teaspoon chopped thyme;...

Lavender and Cumin Crusted Cornish Hen Serves 4 4 (One-pound) Cornish hens, well rinsed and drained 4 tablespoons honey 2 tablespoons soy sauce Juice of 2 lemons 1/4 cup Garam Masala 2 tablespoons ground cumin 4 tablespoons of lavender flowers, plus 8 stems for garnish 4 tablespoons extra virgin olive oil Salt to taste Season the Cornish hen with salt and set it aside for 10 minutes. In a medium mixing bowl mix the honey, soy sauce, lemon juice, garam masala, ground cumin and lavender flowers. Evenly rub the Cornish hens with the mixture and let it rest for 10 minutes. Preheat the oven to 400° F. In a large heavy bottom skillet heat the oil on high heat. Sear the hens on all sides. Bake it until the chicken is done, about 35 to 40 minutes.