| 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 |
ts |
Ground coriander |
| 1/2 |
ts |
Turmeric |
| 1/2 |
ts |
Salt |
| 4 |
|
Cornish game hens |
INSTRUCTIONS
1. 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.
2. 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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