Game hens, Curry
Source of Recipe
Adapted from a little of everywhere
Recipe Introduction
Serves 4-8. Serve a full hen for hearty eaters, or a half bird for smaller appetites.
List of Ingredients
4 Cornish game hens
Sea salt, to taste
3 tablespoons olive oil
Curry Spices;
1 tsp fennel seed, crushed in motor and pestle
1 tsp ground caraway
1 tsp ground cinnamon
1 tsp ground cloves
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp ground ginger
1/2 tsp saffron threads, crushed between fingers
1/2 tsp ground turmeric
1/4 tsp Garam masala powder
1/4 tsp dry mustard powder
Chili powder or cayenne to taste (optional)
A bunch of curry leaves (Murraya koenigii)(optional)
Salt and pepper to taste
olive oil, just enough to make a paste (or ghee)
combine all but the oil. Heat oil and in a large pan add spices. When fragrant and slightly changes color 3 small garlic and curry leaves. (if using)
After a few seconds add one large onion, and fry for a couple of minutes. Cool the paste until easily handled. Reserve 1 T for the rice. There will be excess curry paste. place it in a jar and store in the refrigerator.
Stuffing
1 pound wild rice, cooked and drained
1 1/2 teaspoons sea salt (divided)
3 teaspoons olive oil
1 small onion, minced
1/4-1/2 dried cranberries
1 cup pecans, toasted and chopped (see note)
2 tablespoons fresh cilantro, chopped
1 teaspoon of the curry
Recipe
To make game hens: Sprinkle the hens inside and out with sea salt. Rub the above curry paste all over the hens, making sure to get it in all the nooks and crannies. For the best flavor, refrigerate hen for 12 to 24 hours before cooking to allow the flavors to penetrate.
To make stuffing:
Meanwhile, heat the olive oil in a small saute pan set over medium-high heat. Add the onion, season with remaining 1/2 teaspoon salt, and saute until tender, about 4 to 5 minutes.
Transfer the cooked rice to a large mixing bowl. Add the sauteed onion, dried cranberries, pecans, cilantro and curry powder. Toss until well combined.
Preheat the oven to 450 degrees.
If serving one whole bird per serving, stuff the hens with the rice mixture, truss and set them on a rack in a roasting pan. Roast the hens for 50 to 60 minutes, until golden brown and sizzling, and the internal temperature reaches 165 degrees in the thickest part of the thigh.
If serving half a hen per person, open the hens by using kitchen scissors to cut along the backbone. Open the hens and lay skin side down on a cutting board. Make a tiny cut above the breastbone and flatten the breast so the hens lie flat. Tuck the wings behind the body of the birds. Spoon the stuffing into a 9-by-13-inch baking pan and lay the hens, skin-side up, on top. Roast for 35 to 40 minutes or until an instant-read thermometer reaches 165 degrees in the thickest part of the thigh. Remove from oven and heat broiler to high. Broil the hens about 6 inches from the element until sizzling and brown, about 2 to 3 minutes. Watch carefully so you do not burn the skin of the hens. Using kitchen scissors, cut each bird in half along the breastbone and serve hot.
Note: To toast nuts, spread on baking sheet and bake in 350-degree oven for 5 to 8 minutes or until they start to brown.
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