Hen with Herbs

Ingredients:

2 Cornish game hens, cleaned and salted
inside and out
4 c. water
2 c. chicken stock
1 c. pomegranate vinegar
3 Tbs. butter
¼ tsp. asafetida
2 tsps. dried mint
2 Tbs. coriander seed
1 tsps. cumin seeds
1 large Sri Lankan cinnamon stick
1 handful baby arugula, chopped
½ yellow onion
1 leek, white and green parts, well cleaned
10-11 garlic cloves, peeled
½ c. lightly drained yogurt
3 handfuls of fresh mint leaves
1 handful of fresh sage
Water to moisten herbs
More pomegranate vinegar to rinse hens
1-3 tsps. semolina to thicken sauce

Preparation:

Clean and dry fowl and salt liberally, inside and out. Set aside. Prepare water, stock and vinegar in a large stockpot or kettle large enough to hold the hens. Add butter, asafetida, mint and arugula, and heat over a high flame, stirring occasionally. When the water has come to a boil, add the hens and return to a boil. Reduce heat a bit and cook uncovered over medium heat for 5 minutes. Then reduce heat till liquid just bubbles. Cover and cook for 5 minutes.
In a food processor, pulse together the onion, leek, 6 to 7 cloves of garlic and lightly drained yogurt until it is a small dice or mince. Add it to the water and chickens, and continue to cook for another 5 to 10 minutes; do not overcook. Total cooking time for hens in the pot is 15 to 20 minutes. When done, remove birds from the pot and set aside until cool enough to handle.
Preheat broiler to high. While cooling the hens, take the stock you used to cook the hens and pour it into a clean saucepan. If you are using a cup or two of stock to make couscous, barley or some other grain, do so now and pour off about one-third to one-half of the stock that remains. Heat to a steady low boil, stirring constantly, and cook uncovered to reduce, stirring occasionally.
Pulse the mint and sage (or other herbs you choose) with the remaining garlic in the food processor a few times until nicely minced and add a teaspoon or so of water to moisten them. Divide hens in two, down the spine, by slicing with a large, sharp knife or cleaver. Pour pomegranate vinegar over the hens, inside and out, to wash away herbs from cooking and set aside.
Rub both sides of the hens with the mint and sage herb mixture until an even coating is achieved and set aside. Continue to cook stock until it starts to thicken. Add semolina to facilitate this process; stir until dissolved.
Place hens rib side down on a lightly sprayed baking sheet. Cook under the preheated broiler flame 4 to 5 minutes per side. Watch constantly and be careful not to burn the hens.
Turn baking sheet as necessary to ensure even cooking. When done, remove from heat and let rest 5 to 10 minutes while finishing the sauce.
If desired, strain the sauce. (I did not, preferring a more rustic presentation.) I served the dish in a shallow bowl, adding a layer of roasted barley and herb pilaf and sauce beneath the hen and a bit of sauce on the fowl.

---

Home |  Advanced Search
Comment mail to:

---