Garam Masala Rubbed Cornish Hen with Maple-Tamarind Glaze

Name: Garam Masala Rubbed Cornish Hen with Maple-Tamarind Glaze
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 1 teaspoon black peppercorns; 2 Tbsps canola oil; 118 milliliters homemade chicken stock; 4 cornish hens, washed and patted dry; 1 Tbsp minced or grated fresh ginger; 6 Tbsps garam masala; 237 milliliters pure maple syrup; 0 teaspoons red chili flakes; 4 servings Salt; 4 servings Salt and freshly ground black pepper; 2 shallots, finely chopped; 1 Tbsp tamarind paste

Garam Masal From preparation to the plate, this recipe takes around 45 minutes. It is a good option if you're following a gluten free and dairy free diet. It works well as a pricey marinade.

Instructions

Preheat oven to 425 degrees F.

Equipment you will use

Oven

Season entire hen with salt, including the cavity. Push the wings back and rub the garam masala over the entire hen.

Ingredients you will need

Garam Masala

Chicken Wings

Salt

Dry Seasoning Rub

Place on a lightly oiled baking rack set over a baking sheet and bake for 15 minutes.

Equipment you will use

Baking Sheet

Oven

Brush with some of the glaze and reduce the heat to 375 degrees F and continue baking until just cooked through, about 10 to 15 minutes longer or until a thermometer inserted into the thickest part of the leg registers 160 degrees F.

Ingredients you will need

Glaze

Equipment you will use

Kitchen Thermometer

Remove from the oven, brush with the remaining glaze, and let rest 5 minutes before serving. Alternatively, you can sear the hens in an oven-safe saute pan over medium-high heat and then transfer pan to the oven to finish cooking.

Ingredients you will need

Glaze

Equipment you will use

Oven

Frying Pan

Heat oil in a medium saucepan over medium heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Sauce Pan

Add shallots and ginger and cook until soft.

Ingredients you will need

Shallot

Ginger

Add red chili flakes and cook for 30 seconds. Stir in chicken stock and peppercorns and cook until reduced by half.

Ingredients you will need

Red Pepper Flakes

Chicken Stock

Peppercorns

Whisk in maple syrup and tamarind paste and cook for 15 minutes or until slightly thickened, stirring occasionally.

Ingredients you will need

Tamarind Paste

Maple Syrup

Equipment you will use

Whisk

Remove from the heat and let cool to room temperature before using.

Equipment

Ingredients

Servings:

1teaspoon

black peppercorns 2Tbsps

canola oil 118milliliters

homemade chicken stock 4

cornish hens, washed and patted dry 1Tbsp

minced or grated fresh ginger 6Tbsps

garam masala 237milliliters

pure maple syrup 0teaspoons

red chili flakes 4servings

Salt 4servings

Salt and freshly ground black pepper 2

shallots, finely chopped 1Tbsp

tamarind paste

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are great choices for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. One wine you could try is Essay Chenin Blanc Blend. It has 4.7 out of 5 stars and a bottle costs about 12 dollars.