2 Cornish hens
¼ cup tamari or coconut aminos
1 2-inch piece of fresh ginger, minced and divided
4 garlic cloves, minced
1 yellow onion, sliced
1 whole fresh ripe pineapple, cut into chunks
2 lemons or limes, juiced and then cut into chunks
2 oranges, juiced
1 cup bone broth
1 tablespoon avocado oil to grease hens
chopped cilantro, if you prefer, for garnish
maple syrup to taste
Combine 1 tablespoon of minced ginger, tamari (or coconut aminos), and all citrus juices and marinate hens for 20 minutes.
Preheat oven to 375 degrees. Combine minced garlic and remaining ginger. Place equal amounts of garlic-ginger mixture and some pineapple and lemon chunks inside hens. In a baking dish or Dutch oven, gently place stuffed hens. Place remaining pineapple and sliced onion around the hens. Pour bone broth in bottom of dish. Gently rub the hens with oil. Bake in oven, covered, for 20 minutes. Check and baste hens with pan juices. Finish baking uncovered until golden brown. Total baking time 40 to 45 minutes, depending upon oven and hen size. All poultry should reach 165 degrees internal temperature. Sprinkle hens with maple syrup and garnish with cilantro, if desired.