2 x 1 lb. Cornish hens
2 Tbsp. chopped garlic
1 tsp grnd cumin
1 tsp curry
1/2 tsp dry oregano
1/2 tsp paprika
1/4 tsp salt
2 tsp red wine vinegar
4 c. warm cooked rice optional for p2
Preheat oven to 350F.
Coat a roasting rack and a large shallow roasting pan with no stick spray and set aside.
Rinse the hens and pat dry with paper towels. Starting at the neck opening of each hen, use your fingers to gently loosen the skin from the meat over the breasts, thighs and legs. Use the index finger to reach the drumstick meat without tearing the skin.
In a small bowl, combine the garlic, cumin, oregano, paprika, salt and vinegar. Rub the seasoning mix under the skin and over the meat of the hens.
Place hens, breast side up, on the prepared rack in the roasting pan. Skewer the neck skin to the backs of the hens and tie the legs to the tails. Insert a meat thermometer in the thickest part of a thigh.
Roast, uncovered for 45 to 60 min, or possibly till the thermometer registers 180 to 185F and the meat is no longer pink.
Let stand for 10 min before carving. Remove and throw away the skin before serving. removing the skin takes off over 100 calories. Serve with rice (optional).