| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | Cornish | Ceideburg 2, Poultry, Sumatra | 4 | Servings |
INGREDIENTS
| 2 | Cornish game hens, about 1 | |
| 1/3 pounds each | ||
| 4 | Shallots sliced | |
| 2 | Garlic cloves, sliced | |
| 1 | T | Ground coriander |
| 3 | To 7 fresh hot red chiles | |
| seeded sliced | ||
| 1/2 | Piece fresh ginger, sliced | |
| 1/4 | t | Ground turmeric |
| Salt to taste | ||
| 2 | T | Lime juice |
| 2 | c | Coconut milk |
| 2 | Stalks lemon grass or 1 | |
| slice lemon |
INSTRUCTIONS
Split open the game hens from the breast side and flatten them out into a butterfly shape. Discard loose skin and fat. Broil the hens for 3 minutes on each side. Process the shallots, garlic, coriander, chile, ginger, turmeric, salt, lime juice and 1/2 cup of the coconut milk to a smooth sauce. Marinate the hens in the sauce for 15 minutes. Put the hens in a large skillet and cook over moderate heat for 10 minutes uncovered. Then add the remaining coconut milk and the lemon grass. Bring to a boil and cook for 30 minutes, basting occasionally, until the hens are tender and almost all the liquid has evaporated. Serve warm. Serves 4. San Francisco Chronicle, 3/9/88. Posted by Stephen Ceideberg; February 24 1993. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 1000
Calories From Fat: 456
Total Fat: 52.3g
Cholesterol: 172.5mg
Sodium: 579.3mg
Potassium: 2004.1mg
Carbohydrates: 90.7g
Fiber: 17.5g
Sugar: 34.4g
Protein: 50.2g