Cornish Hens with Middle Eastern Mojo de Ajo
Picturesque cornish hens marinate in a lemon-based bath in this holiday recipe.
Mojo is a Cuban marinade traditionally containing oil, garlic and sour oranges. Look for za'atar and sumac in Middle Eastern markets.
- ¼ cup Vegetable Oil
- ¼ cup Olive Oil
- 3 Garlic Heads
- 1 Jalapeño Pepper
- 1 T Za'atar
- ½ T Ground Sumac
- ¾ cup Fresh Lemon Juice
- ¼ cup Chopped Parsley
- ¼ tsp Salt
- ¼ tsp Freshly Ground Black Pepper
- 4 Cornish Game Hens, 8oz ea
- Heat oils in a medium saucepan over high heatÂ 2 minutes. Add garlic and cook, carefully shaking pan until garlic starts turning golden. Remove from heat and quickly add jalapeÃ±o, zaâatar and sumac. Add lemon juice, parsley, salt and pepper. Let cool.
- Combine hens and marinade 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.
- Preheat oven to 375F.
- Roast hens 1 hour, or until skin is golden and juices run clear, basting occasionally with marinade. Serve with pan juices and Habanero Mojo.