Tandori-style game hens with corn and cumin-tomato sauce

6 Servings

Ingredients

Quantity Ingredient
1¼ cup Buttermilk
½ cup Fresh cilantro, chopped
4 teaspoons Garlic, minced
4 teaspoons Fresh ginger, minced
4 teaspoons Serrano pepper, chopped
2 teaspoons Turmeric
6 Cornish game hens, 1 1/2 pounds
1 tablespoon Olive oil
2 cups Onions, chopped
3½ cup Plum tomatoes, seeded and chopped, about 2 pounds
¼ cup Dry white wine
2½ teaspoon Ground cumin
1 cup Whipping cream
1½ tablespoon Vegetable oil
4½ cup Corn kernels, (from 4 ears)
1½ teaspoon Ground cumin
¾ teaspoon Turmeric
½ cup Fresh cilantro, chopped

Directions

HENS

SAUCE

CORN

FOR HENS: Mix first 6 ingredients in medium bowl. Place hens in 15x10x2-inch glass baking dish. Pour buttermilk mixture over hens. Cover; chill overnight.

Preheat oven to 400-degrees. Transfer hens to heavy 17x11x1-inch baking pan. Sprinkle inside and outside of hens with salt and pepper. Pour marinade over. Bake until cooked through, basting occasionally with juices, about 1 hour 10 minutes.

MEANWHILE, PREPARE SAUCE: Heat oil in heavy medium saucepan over medium-high heat. Add onions and saute until golden, about 6 minutes. Add tomatoes, wine and cumin; saute until tomatoes are tender, about 10 minutes. Puree mixture in blender; return to saucepan. Add cream and simmer until slightly thickened, about 5 minutes. Season with salt and pepper.

Keep warm.

FOR CORN: Heat oil in large nonstick skillet over medium-high heat. Add corn, cumin and turmeric; saute until corn is heated through, about 5 minutes. Stir in cilantro. Season with salt and pepper.

Spoon some of sauce onto center of each plate. Place hens atop sauce. Spoon corn onto plates, dividing equally/ NOTES : Full of exotic flavors and vibrant colors - a perfect special-occasion entree. Begin marinating the hens a day before the party.

Posted to MC-Recipe Digest V1 #358 Recipe by: Bon Appetit Sept 1996 From: Greg Hastings <ghasting@...> Date: Sun, 29 Dec 1996 09:41:58 -0800

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