(Serves 4)
Ingredients
2 Rock Cornish hen cut in half 2
2 large red onions finely chopped 2
Marinade
2 Zeste from a large Orange 2
100 ml orange juice (no sugar added) 1/3 cup
200 ml maple syrup or honey 3/4 Cup
7 ml ground muscade 1 ½ tsp
10 ml ground Ginger or 2 tsp
15 ml ginger Root finely chopped 1 Tbs
20 ml olive oil 4 tsp
Preparation
1. In a shallow dish, arrange Cornish hen halves without stacking.
2. In a bowl, stir together all marinade ingredients; set aside 125 mL (½ cup) of marinade in a covered bowl in refrigerator; pour remaining marinade over hens.
3. Marinate Cornish hens in refrigerator for 2 to 4 hours, turning over occasionally.
4. Preheat oven to 180°C (350°F). Scatter onions evenly over bottom of a baking dish; remove hens from marinade, drain well and arrange skin-side up over onions.
5. Roast for about 50 minutes, brushing often with reserved marinade without turning. Skin should be golden and crisp.
6. In a small saucepan, make sauce by boiling down remaining marinade by half.
7. Arrange hens and onions on warmed plates and spoon sauce over top.
