Afghan Style Game Hens Recipes

CORNISH GAME HEN THREE WAYS

Steps:

• Preheat the oven to 375 degrees F. Line a shallow roasting pan with foil and set aside.
• For the blackening spice: In a bowl stir together the dark chili powder, garlic powder, onion powder, red pepper flakes, paprika, salt, celery powder, dried parsley, dried thyme and cayenne pepper. Store in an airtight container. Yield: 2/3 cup.
• For the lemon pepper seasoning: In a bowl, stir together the pepper, dried lemon peel, dried minced onion, dried thyme, coriander seeds and sugar if using. Store in an airtight container. Yield: 1 1/4 cups.
• For the game hens: Sprinkle one of the game hens all over with 2 tablespoons blackening spice. Sprinkle another game hen all over with 2 tablespoons lemon pepper seasoning. Sprinkle the third all over with the rosemary and thyme, garlic, and some salt and pepper. Place the game hens, breast-side up, in the pan; twist the wing tips under the backs. Roast, uncovered, until an instant-read thermometer inserted into the thigh of each hen registers 180 degrees F, 1 hour to 1 hour 15 minutes. Remove from the oven and let rest for 5 to 7 minutes before serving.

MOROCCAN-STYLE CORNISH GAME HENS

Steps:

• Preheat oven to 400°F. Finely grind first 7 ingredients in spice grinder or coffee grinder. Transfer to small bowl. Whisk in orange juice, oil and garlic. (Spice mixture can be made 1 day ahead. Cover and chill.)
• Rub spice mixture all over hens; place hens in large roasting pan. Sprinkle hens inside and out with salt and pepper. Tie legs together to hold shape. Arrange carrots in pan around hens. Sprinkle carrots with salt and pepper. Roast 30 minutes. Add stock to roasting pan. Roast hens until juices run clear when thickest part of thigh is pierced and carrots are tender, basting hens occasionally with pan juices, about 35 minutes longer. Place 1 hen on each of 4 plates. Arrange carrots alongside. Spoon warm Orange-Honey Sauce over and serve.

BAKED CORNISH GAME HENS

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a small bowl combine the 1/2 cup melted butter, onion, celery, bell pepper, mushrooms, garlic, basil, oregano and parsley.
• Season hens inside and out with salt and pepper to taste, then stuff with equal amounts butter/vegetable mixture. Place stuffed birds in a 9x13 inch baking dish, breast side up. Drizzle with 1/4 cup melted butter.
• Cover dish and bake in the preheated oven for 1 1/2 hours. Remove cover and brown at 500 degrees F (260 degrees C).

MOROCCAN-STYLE CORNISH GAME HENS

Steps:

• Arrange orange slices in bottom of 9x13-inch glass baking dish. Top with game hens. Mix 4 tablespoons fresh cilantro, chopped garlic and 1 1/4 teaspoons cumin in bowl. Rub mixture all over hens. Whisk tawny Port, oil, vinegar and honey in small bowl. Pour over hens. Tuck dates and olives between hens. Season with salt and pepper. Cover and refrigerate at least 12 hours or overnight, turning hens once.
• Preheat oven to 375°F. Turn hens skin side up. Bake hens with marinade, dates and olives until hens are cooked through, basting occasionally, about 40 minutes. Transfer hens, dates and olives to platter; discard orange slices. Pour pan juices into heavy small saucepan. Add remaining 1/4 teaspoon cumin and boil until reduced to 1/2 cup, whisking frequently, about 5 minutes. Season with salt and pepper. Spoon some sauce over hens. Sprinkle with remaining 2 tablespoons chopped cilantro. Serve, passing remaining sauce separately.

CORNISH GAME HENS

Steps:

• Sprinkle Salt on each Hen.
• Place Hen on a shallow baking pan.
• Mix butter, wine and the tarragon in a bowl.
• Pour 1/4 of the mixture over each hen.
• Bake at 350 for 30 minutes.
• Pour 1/2 of the remaining butter mixture over each hen and bake 25 more minutes.

CARIBBEAN GAME HENS

Steps:

• To make marinade, combine rum, honey, lime rind, lime juice, garlic, and ginger.
• Place birds in a shallow glass or ceramic dish and pour over marinade.
• Turn to coat, cover, and marinate at room temperature for 1 hour.
• Drain birds, reserving marinade.
• Thread a skewer through wings and legs of each bird half; brush with reserved marinade.
• Combine black pepper and coriander; rub over skin of birds.
• Cook, turning frequently, on a light oiled preheated medium grill or under a broiler for 15-20 minutes or until birds are cooked through.

CORNISH GAME HENS

Steps:

• Place hens on a rack in a shallow baking pan. Tie legs with kitchen string if desired. Sprinkle with salt and pepper. Combine the butter, orange juice and honey; spoon over hens. Bake, uncovered, at 350° for 1 hour or until a thermometer reads 165° and juices run clear, basting every 15 minutes., In a small saucepan, combine the orange juice, honey and vinegar. Combine cornstarch and water until smooth; stir into orange juice mixture. Bring to a boil; cook and stir for 1 minute or until thickened. Serve with hens.

HERB-ROASTED GAME HENS

Steps:

• Place hens, breast side up, on a rack in a shallow roasting pan. In a small bowl, combine the remaining ingredients. Spoon over hens. , Bake, uncovered, at 350° for 50-60 minutes or a thermometer reads 180°.

AFGHAN-STYLE GAME HENS

Steps:

• 1. Remove and discard the fat just inside the body cavities of the game hens. Remove the packages of giblets (if any) and set aside for another use. Rinse the hens, inside and out, under cold running water, then drain and blot dry with paper towels, inside and out. Place the hens in a large, deep nonreactive bowl or baking dish and set aside while you prepare the marinade.2. Combine the oil, yogurt, lemon juice, paprika, cumin, salt, and black pepper in a medium-size bowl and whisk to blend. Stir in the onions, garlic, sliced lemon, and bird peppers, then pour the mixture over the game hens in the larger bowl, turning the birds to coat. Cover and let marinate, in the refrigerator, 8 to 24 hours (the longer the better), turning the hens occasionally.3. Set up the grill for rotisserie cooking.4. When ready to cook, place the hens on the spit and set the spit in place on the grill. Turn on the rotisserie and cook until the birds are nicely browned and the juices run clear when the tip of a skewer or sharp knife is inserted in the thickest part of a thigh, 20 to 35 minutes if the grill is covered, somewhat longer uncovered.5. Unspit the hens and transfer to a cutting board or platter. Let rest 5 minutes before serving.Serves 4Note: If desired, you may cook the hens directly on the grill. Spatchcook the birds or cut lengthwise in half with poultry shears, then marinate as directed in step 2 and grill as directed in the preceding recipe.