Pasadena Star News/April 2006

Cornish Hens with Middle Eastern Mojo de Ajo
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
4 430 22gm 240mg 62gm 49gm


INGREDIENTS:
1/4 cup vegetable oil 1/4 cup olive oil 1 cup whole garlic cloves, peeled and thinly sliced (about 3 heads)
1 jalapeno pepper, very thinly sliced 1 tablespoon za'atar 1/2 tablespoon sumac
3/4 cup fresh lemon juice 1/4 cup chopped parsley 1/4 teaspoon salt
1/4 teaspoon freshly ground pepper 4 small Cornish game hens



1 Heat oils in a medium saucepan over high heat for 2 minutes. Add garlic, carefully shaking the pan until garlic starts turning golden. Remove from heat and quickly add jalapeno, za'atar and sumac. Add lemon juice, parsley, salt and pepper. Let cool.
2 Combine hens and mojo sauce in a large zip-top plastic bag. Place in refrigerator and marinate at least 12 hours 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.
3 Preheat oven to 375 F. Roast hens for 1 hour or until skin is golden and juices run clear, basting occasionally with the marinade. Serve with pan juices.

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