Sometimes our inner carnivores need to eat meat off the bone. It IS tastier but I can’t help but suspiciously pick through the hen in fear of eating something pointy. This meal was worth every patient poke of the fork.
1/2 cup olive oil
3-4 cloves of garlic
juice of 2-3 limes
1 tbsp ground coriander
1 1/2 tbsp ground cumin
1 small pkg of fresh oregano
1 large spoonful of salsa
salt (or adobo spice mix) to taste
2 cornish hens
1 large onion, quartered
2 tomatoes, cut in large chunks
2 small potatoes, cut in chunks
a couple handfuls of fresh green beans
3 slices of ham cut in chunks
Preheat oven to 375.
Blend the first 7 ingredients to make the sauce.
Put hens, vegetables, and ham in an oven roasting pan and sprinke them with salt or adobo, then pour sauce over everything.
Stir veggies and bast hens with the sauce 2 times as they bake for 1 hour, or until chicken is cooked all the way through.
Serve over rice.

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