Friday, November 12, 2010

Paprika Spiced Cornish Game Hen with Lemon Tarragon Sauce

Serves 8
Preparation Time: 15 minutes plus roasting

4 Cornish Game Hens
2 tablespoons brown sugar
2 teaspoons paprika
1 teaspoon chili powder
1 teaspoon cumin
½ teaspoon turmeric
2 tablespoons olive oil
Juice of 2 lemons (about ¼ cup)
Fresh tarragon leaves
Salt and freshly ground pepper

½ small red onion, diced (about ¼ cup)
1 tablespoon olive oil
½ cup white wine
Juice of 3 lemons (about ½ cup)
2 tablespoons fresh tarragon, chopped

Preheat the oven to 425 degrees.

Cut the hens into halves. Place the 8 halves into a large baking dish. Mix together the brown sugar, paprika, chili powder, cumin and turmeric. Rub the skin side of the hens with this mixture.

Drizzle the hens with 2 tablespoons olive oil, lemon juice and dot with fresh tarragon leaves.

Place the baking pan in the oven and immediately reduce the heat to 350 degrees. Cook until the juices from the hen run clear, about 30 to 40 minutes. Remove the hens to a platter and keep warm.

Heat 1 tablespoon olive oil in a skillet over medium high heat. Add the diced onion to the pan and cook until soft. Add wine and lemon juice to the pan and cook for 1 minute. Add the juices from the baking pan to the skillet. Cook until the sauce reduces to about ½ cup. Toss in fresh chopped tarragon. Stir.
Drizzle the sauce over the hens. Garnish with thin lemon slices.

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