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Meat
Easy
6 Servings
Allergens 
No Allergens specified
1 Hour, 15 Minutes
Diets
We really don’t have to work too hard to make this Cornish Hen the star of the show. With a few staple spices and a quickly prepared glaze, we elevate the bird from incredible to overwhelmingly delicious. Enjoy.
1/2 cup dairy-free butter/margarine, room temperature
1 tablespoon kosher salt
1 tablespoon fresh, cleaned parsley, chopped
2 teaspoons garlic powder
2 teaspoons chili powder
2 teaspoons onion powder
1 teaspoon fresh, cleaned dill, chopped
1/4 teaspoon black pepper
1/8 teaspoon cumin
4 heaping tablespoons jellied cranberry sauce
4 tablespoons silan (date syrup)
1/4 teaspoon crushed red pepper flakes
Preheat oven to 425 degrees Fahrenheit.
In a small bowl combine the butter/margarine, salt, parsley, garlic powder, chili powder, onion powder, dill, black pepper, and cumin. Mix well until fully combined. Lather the butter mixture all over the Cornish hens, making sure to get under the skin as well. Place in a roasting pan and cover well. Bake at 425 degrees for fifty minutes.
In a small bowl, combine the jellied cranberry, silan, and crushed red pepper flakes. Mix until smooth. Brush the mix over the Cornish hens and bake uncovered for an additional twenty minutes. Serve over rice or couscous.
Sponsored by David Elliot
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