Saffron Tandooried Cornish Hen

A bit of a mouthful the descriptive title but at the very least  you know what to expect 🙂 I dabble in my own Indian spices combination but this would a first for me adding saffron to the mix but it worked out well.

 

Ingredients:

  • Cornish Hen
  • Saffron
  • All purpose seasoning
  • Turmeric powder
  • Cumin powder
  • Smoked paprika
  • Indian curry powder
  • Fresh Caribbean chili (diced)
  • Fresh Garlic Cloves (crushed)
  • Black pepper  and Rainbow peppercorn
  • Ginger powder (or Fresh)
  • Olive oil
  • Salt to taste

 

What you’ll need:

  • Spice mortar and pestle [ or small spice blender]
  • Garlic crusher
  • Cling film/ plastic wrap / foil
  • Basting brush

 

What I did:

The Cornish hen was marinade with the spice rub ( all listed spices mixed together using the pestle). The hen was left to marinate for a short spell and then baked in a preheated oven (350 F) until cooked . Depending on what predominant taste you prefer, modify the combination of spices accordingly.  I wanted heat.

*First time using saffron, be sparing. Otherwise, you will not enjoy your meal- a little goes a long way*

 

Taste:

It was not 100% pure tandoori because I used my own ratio plus the chili as well as saffron gave it a twist. It was, however,  a spicy curry hen with a hint of saffron customized to my palate. My hubby and I really enjoyed it, I ate my serving  with naan bread and salad. A light delicious meal.

This rub would work well with Quails, I think it would have been easier for individual serving rather than splitting one hen with my hubby – which invariably brought up the discussion of fair share! lol

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