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- 1 x juice and pulp of 1 lime
- 1 tbsp minced ginger root
- 1/4 tbsp saffron threads, crushed
- 1/2 tbsp dried dill
- 1/4 tbsp curry powder
- 3 each garlic cloves, mashed
- 2 each allspice Berries, crushed
- 1/2 tbsp dried summer savory
- 1/2 tbsp ground cinnamon
- 2 each 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 °F 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). Per serving (without skin): 203 calories, 35.3 g protein, 5.1 g fat(23%), : 114 mg cholesterol, 127 mg sodium, 0.5 mg vitamin b6, : 11.5 mg niacin