Grilled Game Hens with Basmati, Dried Currant, and Almond Salad
Succulent grilled Cornish game hens marinated in a flavorful chili and herb spice paste, served alongside a sophisticated basmati rice salad with dried currants, wilted arugula, and hickory-smoked almonds.
Ingredients
- •9 tablespoons olive oil, divided
- •2½ teaspoons chili powder, divided
- •2 tablespoons chopped fresh thyme
- •2 tablespoons onion powder
- •1 tablespoon garlic powder
- •1 tablespoon kosher salt
- •½ teaspoon ground black pepper
- •4 whole Cornish game hens
- •2 cups basmati rice
- •4 cups low-salt chicken broth
- •⅓ cup dried currants
- •4 cups fresh arugula
- •¼ cup red wine vinegar
- •1 cup hickory-smoked almonds
Cooking Instructions
- 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.
30 min
- 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.)
35 min
- 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.
23 min
- 4.
Place arugula in large bowl. Top with hot rice; toss to wilt arugula. Cool.
5 min
- 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.
10 min
