Moroccan Game Hens Vegetables

Ingredients

• honey
• fresh lemon juice
• paprika
• ground cumin
• ground ginger
• ground cinnamon
• salt
• fresh ground black pepper
• cayenne pepper
• zucchini
• butternut squash
• turnips
• onion
• garlic cloves
• cornish hens
• diced tomatoes
• reduced-sodium chicken broth
• fresh parsley

Preparation

1. 1preheat oven to 425 degrees
2. 2in a small bowl , whisk honey , lemon juice , paprika , cumin , ginger , cinnamon , salt , pepper , and cayenne
3. 3in a large bowl , combine zucchini , turnips , squash , onion and garlic
4. 4toss with 3 tablespoons spice mixture
5. 5with a heavy chef's knife or poultry shears , cut hens in half lengthwise , from breast through backbone
6. 6cut off wing
7. 7with a paper towel , pull skin off breast , wing , thigh and leg bones
8. 8discard skin
9. 9rub hens with remaining spice mixture
10. 10lightly oil a 10 x 14 inch roasting pan or coat it with nonstick spray
11. 11spread vegetables in pan
12. 12toss with tomatoes and their juices
13. 13nestle hens , bone-side down , into vegetables
14. 14add chicken broth to pan
15. 15cover tightly with foil
16. 16bake hens and vegetables for 45 minutes
17. 17uncover and roast , basting occasionally with pan juices , until hens are no longer pink inside and vegetables are tender , 15 - 20 minutes more
18. 18garnish with parsley and cilantro and serve