Devil's Cornish Hens À la Aditya

Delicious, flavorful, and well balance baked cornish hen, it really wins our heart. We love how paprika and chipotle give smokiness, honey and lemon give the dish lightly sweet and tangy flavor, and of course the addition of mustard always delicious on any poultry. All of this ingredients that my son used to create  his baked hen not only complement each other, but also gave more depth to the dish without being overpowering. 

Devil's Cornish Hens à la Aditya

recipe by Aditya Davar

2 (about 3 pounds total) cornish hens

3 cloves garlic, minced

1½ tbs mustard

1/4 cup finely chopped parsley

1 tbs smoked mild paprika

1 tbs sweet paprika

2 tbs honey

1 tbs smoked chipotle flakes

1 meyer lemon, juiced

3 tbs olive oil

salt

freshly ground black pepper

Preheat oven to 375 degrees F.

Clean and rinse the hens under cold running water, pat dry with paper towel. With a sharp kitchen scissors, butterfly the hen by cutting a long each side of the back bones to split open.You can discard the bone, or save it to make chicken stock. Using the palm of your hand, gently press the breast to  flatten it. Loosen the underneath skin a little bit, by running your finger under it, doing it gently so you won't tear up the skin. Place it on a roasting pan. Repeat this step with the other hen.

Please check the video here on how to butterfly a chicken, if you are unfamiliar on how to.

In a mall bowl, mix garlic, mustard, parsley, mild paprika and sweet paprika, honey, smoked chipotle flakes, lemon juice, olive oil, salt and pepper. Rub mixture all over the hens including under the skins. Bake for 45 minutes to an hour, until the hens is cooked.