Moroccan Spice-Rubbed Cornish Hens
2 Cornish Hens
1 teaspoon sugar
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon ground coriander
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground black pepper
1/8 teaspoon ground nutmeg
2 tablespoons olive oi
1. Preheat oven to 350 degrees.
2. Rinse Cornish hens; pat dry with paper towels. Pull neck skin to back, fasten with a short skewer. Tie legs to tail and wings close to body. In a small bowl, combine sugar, garlic powder, cumin, paprika, corinander, salt, cinnamon, pepper, and nutmeg. Brush hens with oil. Sprinkle with the spice mimixture; rub in with your fingers.
3. Place hens, breast side up in roasting pan. Loosely cover with foil. Roast for 1 hour or until (180 degrees in thigh or breast.)
4. Remove from oven. Cover with foil; let stand for 15 minutes before serving