Roast Marinated Cornish Hens
Serves: 2
Imelda VonRueden
1 January 1970
Based on User reviews:
60
Spice
55
Sweetness
45
Sourness
39
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
Directions:
1
Make marinade: Thinly slice lower 6 inches of lemongrass stalks, discarding remainder of stalks In a food processor or blender finely grind together sliced lemongrass, coriander, shallot, garlic, and gingerroot
2
Add sugar, curry powder, pepper, salt, fish sauce, and 1 cup coconut milk and purée
3
Quarter each hen and divide between 2 large resealable plastic bags
4
Divide marinade between bags and seal bags, pressing out excess air
5
Put bags in large shallow dish and marinate hens, chilled, turning bag once or twice, overnight
6
Preheat oven to 450°F
7
And line a large shallow roasting pan with foil
8
Remove hens from marinade, reserving marinade, and arranged hens, skin sides up, in prepared pan
9
Roast hens 20 to 25 minutes, or until just cooked through
10
While hens are roasting, in a small saucepan combine reserved marinade and remaining 1 cup coconut milk
11
Cook sauce at a slow boil, stirring occasionally, 5 minutes and strain through a fine sieve into another small saucepan to keep warm
12
Serve hens with marinade sauce and/or sweet chili sauce for dipping if desired
13
Thinly slice lower 6 inches of lemongrass stalks, discarding remainder of stalks In a food processor or blender finely grind together sliced lemongrass, coriander, shallot, garlic, and gingerroot
14
Add sugar, curry powder, pepper, salt, fish sauce, and 1 cup coconut milk and purée
15
Quarter each hen and divide between 2 large resealable plastic bags
16
Divide marinade between bags and seal bags, pressing out excess air
17
Put bags in large shallow dish and marinate hens, chilled, turning bag once or twice, overnight
18
Preheat oven to 450°F
19
And line a large shallow roasting pan with foil
20
Remove hens from marinade, reserving marinade, and arranged hens, skin sides up, in prepared pan
21
Roast hens 20 to 25 minutes, or until just cooked through
22
While hens are roasting, in a small saucepan combine reserved marinade and remaining 1 cup coconut milk
23
Cook sauce at a slow boil, stirring occasionally, 5 minutes and strain through a fine sieve into another small saucepan to keep warm
24
Serve hens with marinade sauce and/or sweet chili sauce for dipping if desired