Ingredients

3 tablespoons tamarind paste (in block form)
1 cup hot water
6 dry panca peppers or ancho chilies, stemmed, seeded and toasted
1/2 cup freshly squeezed orange juice
juice of 1/2 lemon
2 cloves garlic, crushed
2 tablespoons red wine vinegar
2 tablespoons extra virgin olive oil
2 teaspoons dry mustard
4 tablespoons honey
salt to taste
freshly ground black pepper
2 Cornish hens
salt to taste
freshly ground black pepper
2 cloves garlic, sliced
2 teaspoons minced, fresh rosemary leaves
2 teaspoons minced, fresh thyme
1 bay leaf
2 shallots, roughly chopped
1 1/2 carrots, roughly chopped into 1" pieces
1 1/2 stalks celery, roughly chopped into 1" pieces
1 lemon

Description

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