CUMIN-SCENTED CORNISH HENS
WITH JALAPENO-RICE STUFFING

1 orange
1 jalapeno pepper, seeded and finely chopped
2 cooked cups rice
1/2 cup chopped cilantro
4 (about 1 1/4 lb each) Cornish hens
1/4 cup butter, room temperature
1 teaspoon curry powder
1 teaspoon ground ginger,
1 teaspoon ground cumin
1 teaspoon cinnamon
1 teaspoon salt

Preheat oven to 400 degrees F.

Finely grate peel from orange and squeeze out 1/4-cup juice. Stir into rice along with jalapeno and cilantro. Stuff into body cavity of each bird.

Blend butter with seasonings. Rub about half of the butter mixture over skin of birds. Tie legs together and tuck wing tips under body. Reserve remaining butter mixture.

Place in a roasting pan and roast, uncovered, in 400 degree F oven for 30 minutes.

Baste with pan juices. Brush with remaining butter mixture and continue roasting for 15 minutes.

Baste again with pan juices, increase oven temperature to 500 degrees F and roast until skin is crispy, about 10 more minutes. Remove from oven. Let stand for 10 minutes before serving.

Servings: 4
Source: Chatelaine, December 2000