Crisp Provence-style Cornish hen

Chicken

1. Flatten the chickens (use scissors to cut the chickens in two from the back, lay flat breast up in a baking dish).

2. In a food processor, mix together all ingredients, except the cider, until a paste is obtained.

3. Spread the paste on the chickens, cover and marinate in the refrigerator for about 3 hours.

4. Remove from refrigerator, pour cider in dish and bake at 350°F for 45 minutes.

Hazelnut quinoa

1. In a pot of boiling water, cook the quinoa like pasta, about 15 minutes, or until the spiral spouts appear.

2. Drain in a fine sieve and return to the cooking pot, heat off.

3. Add oil, hazelnuts and chives. Season to taste and keep hot until time to serve.