| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Cornish |
|
4 |
Servings |
INGREDIENTS
| 2/3 |
c |
Plain yogurt |
| 2 |
|
Cloves garlic, minced |
| 1 |
|
Piece fresh ginger, about |
|
|
1-inch square minced |
| 1 |
|
Hot green chili, minced |
| 1/2 |
t |
Ground coriander |
| 1/2 |
t |
Turmeric |
| 1/2 |
t |
Salt |
| 4 |
|
Cornish game hens |
INSTRUCTIONS
Combine all ingredients except hens. Transfer to a large plastic food
bag. Rinse hens well; pat dry. Add hens to bag with yogurt mixture and
seal tightly. Refrigerate, turning several times, 12 hours or
overnight. Prepare a medium-hot charcoal fire for indirect cooking.
When the coals are covered with gray ash, carefully move them to the
sides of the grill; position a drip pan in the center. Put cooking
rack in place. Place the hens on their side on the rack over the drip
pan. Grill, covered, turning once, until the juice from the thigh runs
clear, 25 minutes. Posted By Rebecca Radnor <japlady@nwu.edu> On
rec.food.recipes or rec.food.cooking From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini
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