Game hens with saffron and walnut sauce - bon appetit

6 servings

Ingredients

Quantity Ingredient
1½ cup (about) canned low-salt chicken broth
¼ teaspoon Saffron threads
2 cups Walnuts
2 Garlic cloves
½ Jalapeno chili, seeded
1 teaspoon Ground coriander
1½ tablespoon White wine vinegar
2 tablespoons Olive oil
3 1 3/4-lb game hens, halved
Fresh cilantro sprigs
Pomegranate seeds (opt.)

Directions

Combine ¼ C broth and saffron in small saucepan. Bring to simmer; remove from heat and let stand 5 minutes.

Puree nuts, garlic, jalapeno and coriander in processor until mixture resembles paste and oil begins to separate from nuts, stopping occasionally to scrape down sides of processor. With processor running, add saffron mixture, then vinegar. Add ¾ C broth. Transfer to saucepan. (Can be made 1 day ahead. Chill.) Preheat oven to 500'F. Heat oil in heavy large skillet over high heat. Add hens in batches; cook until golden, placing another skillet atop hens to flatten for even browning, about 3 minutes per side.

Place hens in roasting pan. Roast until just cooked through, about 12 minutes.

Stir sauce over low heat until just warm. Thin to sauce consistency with additional broth if necessary. Place 1 game hen half on each of 6 plates. Spoon sauce over. Garnish with cilantro and pomegranate seeds, if desired, and serve.

Bon Appetit/January/1994 Scanned & edited by Di Pahl & <gg>

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