Grilled Game Hens with Basmati, Dried Currant, and Almond Salad

Name: Grilled Game Hens with Basmati, Dried Currant, and Almond Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 237 milliliters hickory-smoked almonds; 946 milliliters (loosely packed) fresh arugula; 473 milliliters basmati rice; 3 teaspoons chili powder, divided; 3 kilograms Cornish game hens, each cut lengthwise in half; 79 milliliters dried currants; 2 Tbsps chopped fresh thyme; 1 Tbsp garlic powder; 1 teaspoons ground black pepper; 1 Tbsp kosher salt; 946 milliliters low-salt chicken broth; 9 Tbsps olive oil, divided; 2 Tbsps onion powder; 59 milliliters red wine vinegar

Grilled Game Hens with Basmati, Dried Currant, and Almond Salad is a gluten free and dairy free recipe with 8 servings. One serving contains 1144 calories, 69g of protein, and 74g of fat. This recipe covers 35% of your daily requirements of vitamins and minerals. It is perfect for The Fourth Of July. If you have garlic powder, arugula, cornish game hens, and a few other ingredients on hand, you can make it. To use up the basmati rice you could follow this main course with the Basmati Rice Pudding with Toasted Coconut as a dessert. From preparation to the plate, this recipe takes around 45 minutes. It works well as a rather expensive main course.

Instructions

Mix 3 tablespoons oil, 2 teaspoons chili powder, and next 5 ingredients in small bowl until paste forms.

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Chili Powder

Cooking Oil

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Bowl

Spread paste all over hens.

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Spread

Let marinate 30 minutes at room temperature.

Prepare barbecue (medium heat). Grill hens until cooked through, turning occasionally, about 35 minutes.

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Grill

Transfer to platter and cool. (Can be made 6 hours ahead; cover and refrigerate.)

Heat 2 tablespoons oil in heavy large saucepan over medium-high heat.

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Cooking Oil

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Sauce Pan

Add rice and stir 3 minutes.

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Rice

Add broth and currants; bring to boil. Reduce heat to low; cover and simmer until liquid is absorbed, about 15 minutes.

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Currants

Broth

Remove from heat and let stand, covered, 5 minutes.

Place arugula in large bowl. Top with hot rice; toss to wilt arugula. Cool.

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Arugula

Rice

Equipment you will use

Bowl

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.

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Chili Powder

Almonds