Directions

Place the rinsed and well-dried hens into a shallow roasting pan. Add the garlic, coriander, ginger, lime juice, chilies and canola oil into the bowl of a mini food processor or blender. Puree the mixture into a chunky paste. Rub the mixture over the hens, getting some under the skin where possible. Stuff most of the cilantro into the cavity of each bird, saving some for garnish. Tie the legs of the hens together tightly with kitchen twine. Cover loosely and refrigerate at least 20 minutes and up to 2 hours. When ready to roast. Pre-heat the oven to 375 degrees. Brush about 1/8 of a cup hoisin over each of the hens. Saving the remaining 1/2-cup hoisin to baste the hens while roasting. Roast the hens 40-45 minutes, basting occasionally. Serve hot.