Monday, October 5, 2009
roast chicken & sweet potatoes. salad dressed w/lime. fantastic combo.
recipe...courtesy of nigella lawson
* 2 poussins/Cornish hens
* 2 tablespoons garlic or wok oil, divided
* 1 sweet potato weighing approximately 1 pound
* 1/4 teaspoon ground cumin
* 1/4 teaspoon ground cinnamon
* 1 to 2 bunches watercress
* Maldon or kosher salt
* Freshly ground black pepper
* Good squirt lime juice
Preheat the oven to 425 degrees F. Put the birds into a small baking tin or foil tray pouring over 1 tablespoon of oil.
Cut the unpeeled sweet potatoes into 2 1/2-inch cubes and put them into another smallish tin or foil tray.Pour over the other tablespoon of oil and sprinkle over the spices, and then toss everything together by shaking the tin.
Cook both the poussins/hens and sweet potatoes in the preheated hot oven for 45 minutes.
Put each poussin/Cornish hen on a plate, with a tangle of watercress and the sweet potatoes alongside. Sprinkle with Maldon/kosher salt, to taste, and spritz with lime juice and go to it!