Achiote Marinated Cornish Hens Stuffed with Chorizo and Mustard Greens

• 1 package achiote paste
• 1/2 cup olive oil
• 1 teaspoon toasted cumin
• 1 teaspoon ground coriander
• 1 teaspoon Mexican oregano
• 5 tablespoons chopped garlic, divided
• 2 poussins or Cornish hens
• 4 large links hard, dried Spanish chorizo, diced
• 1 Spanish onion, diced
• 1 bunch mustard greens, cleaned, trimmed and roughly chopped
• 1/2 cup chicken stock
• 1 baking potato (russet) peeled, diced, and blanched
• 2 tablespoons sliced green olives
• Salt and freshly ground pepper

1. Preheat the oven to 375 degrees F.
2. Combine in a food processor the achiote paste, olive oil, cumin, coriander, oregano, and 1 tablespoon garlic.
3. Make sure to puree all these ingredients until it becomes a paste.
4. Rub the marinade inside the Cornish hen cavities, underneath the skin, as well as outside.
5. Allow the hens to marinade overnight, refrigerated.
6. Next day, heat up a large saute pan.
7. Add the chorizo and cook until crispy, about 5 minutes.
8. Add the onion and remaining 4 tablespoons garlic and cook for another 2 minutes.
9. Add the mustard greens and deglaze with the chicken stock.
10. Cook until greens have wilted, about 2 minutes, and then add the potato, green olives, and season, to taste, with salt and pepper.
11. Once the stuffing has cooled, distribute it equally into the hens and place them on a sheet with a rack.
12. Place in the oven for 1 hour.

olive oil, cumin, ground coriander, oregano, garlic, poussins, links hard, onion, mustard greens, chicken stock, baking potato, green olives, salt

Taken from www.foodnetwork.com/recipes/aaron-sanchez/achiote-marinated-cornish-hens-stuffed-with-chorizo-and-mustard-greens-recipe2.html (may not work)