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Source: The Working Family's Cookbook

Moroccan Cornish Hens
If you are feeding children, half a hen will do for a serving, which nicely stretches this recipe.
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Serves: 4
Prep Time: 10 minutes
Cook Time: 50 to 55 minutes
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4 (about 1-1/2 pounds each) Cornish game hens
4 large cloves garlic
1 teaspoon salt
1 tablespoon paprika
1 teaspoon cumin seed
1/4 cup olive oil
2 large lemons, halved

Preheat the oven to 400 degrees.

Using a sharp, heavy knife, split each hen along its back, and open up flat. Place the hens skin side up on roasting pans large enough to hold them flat without crowding. Squeeze the juice of half a lemon over each hen. Place a squeezed half underneath each hen.

Using a sharp knife, chop the garlic with the salt until very finely chopped. Scrape the garlic into a small bowl and add the paprika and cumin. With the back of a spoon crush the mixture against the side of the bowl. Gradually add the oil, mixing continuously until a thin paste forms. (Alternatively, crush the garlic, salt, paprika and cumin in a mortar and pestle. Gradually mix in the olive oil until smooth.) With a spoon, coat each hen evenly with the paste.

Bake for 50 to 55 minutes, basting often with the pan juices, until the hens' juices run clear yellow when pierced with a fork.

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