Ingredients

2 Cornish game hens, about 1-3/4 lb. each
1/4 tsp. dried dill weed
1/4 tsp. dried leaf oregano
1/4 tsp. pepper
dash paprika
1 Tbsp. virgin olive oil
1 clove garlic, minced
1/2 C. vermouth
1 Tbsp. orange juice concentrate, frozen
1 Tbsp. parsley, chopped
2 Tbsp. almonds, slivered silvered

Cooking Instructions

Preheat oven to 350 degrees F. Remove skin from hens. Cut each in half, discarding backbones. Season on both sides with the herbs and spices. In a large nonstick skillet, heat oil. Sauté hens about 4 minutes on each side. Transfer to a baking dish. Add garlic and shallots to skillet and sauté about 1 minute. Add vermouth and orange juice, and swirl to mix. Pour over hens. Cover dish with foil and bake 20 minutes, basting a few times. Increase oven temperature to 425 degrees F. Uncover baking dish and bake 5 minutes. Garnish with parsley and almonds.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)