Juice and pulp of 1 lime
1 ts Minced ginger root
1/4 ts Saffron threads, crushed
1/2 ts Dried dill
1/4 ts Curry powder
3 Garlic cloves, mashed
2 Allspice berries, crushed
1/2 ts Dried summer savory
1/2 ts Ground cinnamon
2 Cornish hens, halved
In a large baking dish, combine the lime juice and plup, garlic,
ginger, allspice, saffron, savory, dill, cinnamon and curry powder.
Add the hens to the dish and rub the well with the spice mixture.
Cover, refrigerate and let marinate overnight. Set the hens, skin
side up, on an oiled roasting rack. Bake at 375 degrees for 30 to 35
minutes, or until the skin is browned and the meat is cooked through
when tested with a fork. (Juices should run clear.)
