Grilled Game Hen with Moroccan Spices |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Steam broccoli spears, then grill them alongside the hen. Couscous and a cucumber and yogurt salad complete the main course. For dessert, sprinkle raspberries and sliced nectarines with some sugar and a few toasted almonds. Ingredients:
1/2 teaspoon curry powder |
1/2 teaspoon ground coriander |
1/2 teaspoon ground cumin |
1/4 teaspoon cayenne pepper |
2 teaspoons minced garlic, mashed to paste |
1 large cornish game hen (about 1 1/2 pounds), quartered |
Directions:
1. Prepare barbecue (medium-high heat). Stir curry powder, coriander, cumin and cayenne in heavy small skillet over medium-low heat until fragrant, about 1 minute. Remove from heat. Add garlic to skillet; mix into spices.
2. Using fingertips, loosen skin of game hen pieces. Rub spice paste onto meat under skin. Sprinkle outside of pieces with salt and pepper.
3. Place hen pieces on grill. Cover with foil and grill 10 minutes. Uncover; turn pieces over. Cover and continue to grill until golden brown, cooked through and juices run clear when hen is pierced with small knife, turning occasionally, about 10 minutes for breast pieces and 15 minutes for leg-thigh pieces. Serve hot or at room temperature.
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