GRILLED GAME HEN WITH MOROCCAN SPICES
Categories Low Carb Low/No Sugar Wheat/Gluten-Free Spice Summer Grill/Barbecue Bon Appétit
Yield Makes 2 Servings
Number Of Ingredients 6
Steps:
- Prepare barbecue (medium-high heat). Stir curry powder, coriander, cumin and cayenne in heavy small skillet over medium-low heat until fragrant, about 1 minute. Remove from heat. Add garlic to skillet; mix into spices.
- Using fingertips, loosen skin of game hen pieces. Rub spice paste onto meat under skin. Sprinkle outside of pieces with salt and pepper.
- Place hen pieces on grill. Cover with foil and grill 10 minutes. Uncover; turn pieces over. Cover and continue to grill until golden brown, cooked through and juices run clear when hen is pierced with small knife, turning occasionally, about 10 minutes for breast pieces and 15 minutes for leg-thigh pieces. Serve hot or at room temperature.
CORNISH GAME HENS WITH HONEY-MUSTARD-GARLIC-CILANTRO GLAZE
A great variation for those "mini chickens" From Latin Flavors on the Grill by Douglas Rodriquez. Prep time includes marinating time
Provided by Malriah
Categories Poultry
Time 9h
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- To make the glaze, combine the celery and mustard seeds in a spice grinder and coarsely grind.
- Combine the ground seeds in a blender with the honey, mustard oil, mustard powder, garlic, cilantro, vinegar, salt, and pepper.
- Pulse on and off for about 15 seconds.
- Set aside.
- Place the hens in a large nonreactive glass dish or container.
- Add half the glaze, cover and marinate in the refrigerator for at least 8 hours or overnight.
- Prepare a medium fire in the grill with the coals piled on one side of the grill or with only one side of a gas grill fired up.
- Place the hens skin side down on the grate opposite the heat source for indirect heat, cover the grill, and grill for 20 to 30 minute, turning frequently and brushing with the reserved glaze, until the meat is tender and cooked through and the juices run clear.
- Transfer hens to serving platter and serve.
Nutrition Facts : Calories 2166.8, Fat 78.9, SaturatedFat 10.2, Cholesterol 326.2, Sodium 7259.1, Carbohydrate 304.5, Fiber 9.6, Sugar 280.9, Protein 84.7
MOROCCAN-STYLE CORNISH GAME HENS
Steps:
- Arrange orange slices in bottom of 9x13-inch glass baking dish. Top with game hens. Mix 4 tablespoons fresh cilantro, chopped garlic and 1 1/4 teaspoons cumin in bowl. Rub mixture all over hens. Whisk tawny Port, oil, vinegar and honey in small bowl. Pour over hens. Tuck dates and olives between hens. Season with salt and pepper. Cover and refrigerate at least 12 hours or overnight, turning hens once.
- Preheat oven to 375°F. Turn hens skin side up. Bake hens with marinade, dates and olives until hens are cooked through, basting occasionally, about 40 minutes. Transfer hens, dates and olives to platter; discard orange slices. Pour pan juices into heavy small saucepan. Add remaining 1/4 teaspoon cumin and boil until reduced to 1/2 cup, whisking frequently, about 5 minutes. Season with salt and pepper. Spoon some sauce over hens. Sprinkle with remaining 2 tablespoons chopped cilantro. Serve, passing remaining sauce separately.
ROCK CORNISH GAME HENS WITH CURRY
Cornish Game Hens just seem to be a "romantic" type dish. Try this with a "candlelight and wine" theme dinner.
Provided by Tebo3759
Categories Poultry
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix garlic salt, thyme, curry and pepper.
- Sprinkle in cavity of each hen.
- Truss hens.
- Heat butter, lemon and paprika to make basting sauce.
- Put hens in shallow baking pan and baste.
- Place in hot 450°F oven for 1/2 hour.
- Reduce heat to 350°F and roast about 50 minutes more (until hens are a deep brown colour).
- Baste occasionally while cooking.
ROASTED GAME HENS WITH CARAMELIZED ROOT VEGETABLES AND DRIED-CURRANT SAUCE
Steps:
- For caramelized root vegetables:
- Melt butter with oil in very large pot over medium-high heat. Add onion; sauté 5 minutes. Add rutabagas and next 4 ingredients; sauté until vegetables are caramelized and tender, stirring often, about 30 minutes. Stir in chestnuts, garlic, and thyme; sauté 5 minutes. Season generously with salt and pepper. Do ahead Can be made 1 day ahead. Cover and chill. Rewarm over medium heat, stirring frequently, until heated through before serving.
- For hens:
- Mix 1/4 cup thyme, shallots, oil, orange peel, garlic, and crushed juniper berries in small bowl for marinade. Rub marinade all over hens. Place hens in large roasting pan; cover and refrigerate at least 6 hours or overnight.
- Preheat oven to 325°F. Pour 1 1/2 cups broth into roasting pan with hens. Sprinkle hens with salt and pepper. Cover pan tightly with foil. Roast until hens are cooked through and juices run clear when thighs are pierced with fork, about 1 hour 15 minutes. Remove from oven. Preheat broiler.
- Pour pan juices from hens into small saucepan; add dried currants and remaining 1 tablespoon thyme. Boil until liquid is reduced to 1 cup, about 5 minutes (sauce will be thin). Season sauce to taste with salt and pepper.
- Meanwhile, broil hens until lightly browned, watching closely to avoid burning, about 4 minutes.
- Place 1 hen half on each plate. Divide caramelized vegetables among plates. Spoon sauce over hens and serve.
THAI-CURRIED GAME HENS
Make and share this Thai-curried Game Hens recipe from Food.com.
Provided by crispychick
Categories Poultry
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- heat 1 T oil in heavy medium saucepan over medium heat. add curry paste and tomato paste and stir until fragrant, about 3 minutes. add coconut milk, broth, mushrooms, kaffir limes leaves, fish sauce, and brown sugar; bring to simmer. remove from heat. add cherry tomatoes. season sauce with salt and pepper.
- preheat oven to 350 degrees F. heat 2 T oil in large nonstick skiller over high heat. sprinkle hens with salt and pepper. add hens to skiller and cook until browned, about 4 minutes per side. transfer hens to 13x9 inch pyrex. pour sauce over. bake uncovered until hens are cooked through, about 35 minute transfer hens to shallow serving bowl; tent with foil. skim fat from sauce. pour sauce over hens. garnich with basil and chilies, if desired.
CURRIED CHICKEN SALAD
Delicious main dish salad, perfect for a summer lunch or light supper. I typically use Madras (hot) curry powder, but used a mild blend in this dish as I felt it would benefit from a lighter flavor. Use your own preference and adjust the amount to suit your taste. I garnished with fresh cilantro to add some color, but also ended up really enjoying the flavor it added. The original recipe does not give any chill time, but I think it tastes more balanced after some time in the fridge. -Adapted from Gourmet
Provided by GaylaJ
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Bring water and chicken broth to a simmer in a 2- to 3-quart saucepan.
- Add chicken and simmer, uncovered, 6 minutes.
- Remove from heat, cover pan, then let stand until chicken is cooked through (about 15 minutes).
- Move chicken to a plate, let cool 10 minutes, then chop into 1/2-inch pieces.
- While chicken is cooling, whisk together mayonnaise, yogurt, curry, lime juice, honey, ginger, salt, and pepper in a large bowl.
- Add chicken, onion, mango, grapes, and cashews; gently stir to combine.
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THAI-CURRIED GAME HENS RECIPE
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- Heat 1 tablespoon oil in heavy medium saucepan over medium heat. Add curry paste and tomato paste and stir until fragrant, about 3 minutes. Add coconut milk, broth, mushrooms, kaffir lime leaves, fish sauce, and brown sugar; bring to simmer. Remove from heat. Add cherry tomatoes. Season sauce to taste with salt and pepper.
- Preheat oven to 350°F. Heat 2 tablespoons oil in large nonstick skillet over high heat. Sprinkle hens with salt and pepper. Add hens to skillet and cook until browned, about 4 minutes per side. Transfer hens to 13x9x2-inch glass or ceramic baking dish. Pour sauce over. Bake uncovered until hens are cooked through, about 35 minutes. Transfer hens to shallow serving bowl; tent with foil. Skim fat from sauce. Pour sauce into large skillet; boil 5 minutes. Pour sauce over hens. Garnish with basil and chiles, if desired.
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