Spice Roasted Cornish Hens with Cucumber Yogurt Sauce
Elevate your dinner table with these Spice Roasted Cornish Hens with Cucumber Yogurt Sauce—a stunning, flavor-packed recipe that's surprisingly easy to prepare. Whole Cornish hens are rubbed with an aromatic blend of paprika, cumin, coriander, and a hint of cayenne for the perfect balance of smoky and spicy flavors. Roasted until golden and succulent, the hens pair beautifully with a refreshing cucumber yogurt sauce infused with fresh dill, mint, and a splash of zesty lemon. With its contrasting bold spices and cooling accompaniment, this dish is ideal for entertaining or a cozy gourmet dinner at home. Serve alongside roasted vegetables or buttery pilaf for a complete, unforgettable meal that’s sure to impress.
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Recipe Information
Ingredients
- 2 whole Cornish hens
- 3 tablespoons Olive oil
- 4 large Garlic cloves
- 2 teaspoons Paprika
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Cayenne pepper
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 cup Plain Greek yogurt
- 1 large Cucumber
- 2 tablespoons Fresh dill
- 2 tablespoons Lemon juice
- 0.5 teaspoon Ground turmeric (optional)
- 2 tablespoons Fresh mint leaves
Instructions
Preheat your oven to 400°F (200°C).
Pat the Cornish hens dry with paper towels and set them aside.
In a small bowl, mix olive oil, minced garlic, paprika, cumin, coriander, cayenne pepper, salt, and black pepper. If desired, add ground turmeric for a warmer flavor.
Rub the spice mixture all over the Cornish hens, including under the skin for maximum flavor.
Place the hens on a roasting rack set over a baking tray, breast side up. Tuck the wings under and tie the legs together with kitchen twine.
Roast the hens in the preheated oven for 40-50 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the breast and juices run clear.
While the hens are roasting, prepare the cucumber yogurt sauce: Peel and finely grate the cucumber, then squeeze out any excess water using a clean kitchen towel.
In a medium bowl, combine the grated cucumber, Greek yogurt, lemon juice, fresh dill, and finely chopped mint leaves. Stir until well mixed and season with a pinch of salt to taste. Chill the sauce in the refrigerator until ready to serve.
Once the hens are done, let them rest for 10 minutes before carving.
Serve the spice-roasted Cornish hens with a generous dollop of cucumber yogurt sauce on the side. Garnish with extra fresh dill or mint leaves if desired.
Nutrition Facts
Calories |
537 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.9 g | 46% | |
| Saturated Fat | 8.5 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 174 mg | 58% | |
| Sodium | 1133 mg | 49% | |
| Total Carbohydrate | 9.8 g | 4% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 4.3 g | ||
| Protein | 43.6 g | 87% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 143 mg | 11% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 647 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
