1 tbsp. chopped fresh cilantro leaves
1 tbsp. chopped scallions
2 tsp. chopped and peeled fresh ginger
1 large egg
1 heaping tbsp. ground cumin
1/3 cup stone-ground yellow cornmeal
5 tbsp. all purpose flour
1/2 tsp. salt
1/4 tsp. black pepper
2 (14-oz.) Cornish game hens, butterflied and backbone removed
1 tbsp. olive oil
Preheat oven to 375ºF.
Place cilantro, scallions, and ginger in a shallow bowl; mix together.
Lightly beat the egg in another shallow bowl.
Combine cumin, cornmeal, flour, salt and pepper in a third shallow bowl.
Dip hens in cilantro mixture, then in the egg, then in the cornmeal mixture.
Place a large skillet over medium-high heat and when it is hot, add the oil.
Add the hens 1 at a time, and sauté until golden brown, about 3 to 4 minutes on each side. Put hens in a large baking pan.
Roast until they are deep brown and completely cooked, about 15 to 20 minutes.
Serves 2.
