Grilled Game Hens with Basmati, Dried Currant, and Almond Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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If you buy fresh game hens, ask the butcher to cut them in half for you. To halve frozen thawed game hens, first cut out the back bones using poultry shears, then cut hens in half. Ingredients:
9 tablespoons olive oil, divided |
2 1/2 teaspoons chili powder, divided |
2 tablespoons chopped fresh thyme |
2 tablespoons onion powder |
1 tablespoon garlic powder |
1 tablespoon kosher salt |
1/2 teaspoon ground black pepper |
4 1 1/2- to 2-pound cornish game hens, each cut lengthwise in half |
2 cups basmati rice |
4 cups low-salt chicken broth |
1/3 cup dried currants |
4 cups (loosely packed) fresh arugula |
1/4 cup red wine vinegar |
1 cup hickory-smoked almonds |
Directions:
1. Mix 3 tablespoons oil, 2 teaspoons chili powder, and next 5 ingredients in small bowl until paste forms. Spread paste all over hens. Let marinate 30 minutes at room temperature.
2. Prepare barbecue (medium heat). Grill hens until cooked through, turning occasionally, about 35 minutes. Transfer to platter and cool. (Can be made 6 hours ahead; cover and refrigerate.)
3. Heat 2 tablespoons oil in heavy large saucepan over medium-high heat. Add rice and stir 3 minutes. Add broth and currants; bring to boil. Reduce heat to low; cover and simmer until liquid is absorbed, about 15 minutes. Remove from heat and let stand, covered, 5 minutes.
4. Place arugula in large bowl. Top with hot rice; toss to wilt arugula. Cool.
5. Whisk remaining 4 tablespoons oil, 1/2 teaspoon chili powder, and vinegar in small bowl; pour over rice, add almonds, and toss. (Can be made 3 hours ahead. Let stand at room temperature.) Serve game hens with rice.
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