Spice-Roasted Cornish Hens with Cucumber-Yoghurt Sauce

Ingredients for Spice-Roasted Cornish Hens with Cucumber-Yoghurt Sauce

• 3 1 1/4 to 675g Cornish game hens, split lengthwise

• 1 tablespoon cumin seeds

• 1 tablespoon coriander seeds

• 1 3/4 teaspoons coarse kosher salt

• 1 teaspoon freshly ground black pepper

• Olive oil

• 1/60g cucumber, peeled, cubed

• 1/2 cup plain whole-milk yoghurt

• 12 fresh coriander sprigs

• 4 garlic cloves, peeled

• 2 tablespoons soured cream

How to make Spice-Roasted Cornish Hens with Cucumber-Yoghurt Sauce

Position rack in top third of oven; preheat to 232°C. Arrange hens, skin side up, on large rimmed baking sheet. Finely grind cumin and next 3 ingredients in spice mill.

Brush hens with oil. Sprinkle on both sides with spice mixture. Roast hens until cooked through, about 35 minutes.

Meanwhile, combine all remaining ingredients in processor. Blend until almost smooth. Season sauce with salt and pepper.

Place hens on plates. Serve with sauce.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.