Tandori-style Game Hens With Corn And Cumin-tomato Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Grains, Vegetables | Cornish | Chicken | 6 | Servings |
INGREDIENTS
| 1 1/4 | c | Buttermilk |
| 1/2 | c | Fresh cilantro, chopped |
| 4 | t | Garlic, minced |
| 4 | t | Fresh ginger, minced |
| 4 | t | Serrano pepper, chopped |
| 2 | t | Turmeric |
| 6 | Cornish game hens, 1 1/2 | |
| pounds | ||
| 1 | T | Olive oil |
| 2 | c | Onions, chopped |
| 3 1/2 | c | Plum tomatoes, seeded and |
| chopped about 2 pounds | ||
| 1/4 | c | Dry white wine |
| 2 1/2 | t | Ground cumin |
| 1 | c | Whipping cream |
| 1 1/2 | T | Vegetable oil |
| 4 1/2 | c | Corn kernels, from 4 ears |
| 1 1/2 | t | Ground cumin |
| 3/4 | t | Turmeric |
| 1/2 | c | Fresh cilantro, chopped |
INSTRUCTIONS
FOR HENS: Mix first 6 ingredients in medium bowl. Place hens in 15x10x2-inch glass baking dish. Pour buttermilk mixture over hens. Cover; chill overnight. Preheat oven to 400-degrees. Transfer hens to heavy 17x11x1-inch baking pan. Sprinkle inside and outside of hens with salt and pepper. Pour marinade over. Bake until cooked through, basting occasionally with juices, about 1 hour 10 minutes. MEANWHILE, PREPARE SAUCE: Heat oil in heavy medium saucepan over medium-high heat. Add onions and saute until golden, about 6 minutes. Add tomatoes, wine and cumin; saute until tomatoes are tender, about 10 minutes. Puree mixture in blender; return to saucepan. Add cream and simmer until slightly thickened, about 5 minutes. Season with salt and pepper. Keep warm. FOR CORN: Heat oil in large nonstick skillet over medium-high heat. Add corn, cumin and turmeric; saute until corn is heated through, about 5 minutes. Stir in cilantro. Season with salt and pepper. Spoon some of sauce onto center of each plate. Place hens atop sauce. Spoon corn onto plates, dividing equally/ NOTES : Full of exotic flavors and vibrant colors - a perfect special-occasion entree. Begin marinating the hens a day before the party. Posted to MC-Recipe Digest V1 #358 Recipe by: Bon Appetit Sept 1996 From: Greg Hastings <ghasting@halcyon.com> Date: Sun, 29 Dec 1996 09:41:58 -0800
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Nutrition (calculated from recipe ingredients)
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Calories: 1022
Calories From Fat: 621
Total Fat: 69.3g
Cholesterol: 395.7mg
Sodium: 587mg
Potassium: 1380mg
Carbohydrates: 34.5g
Fiber: 4.6g
Sugar: 8.8g
Protein: 64.5g