Indian-Spiced Game Hens With Rhubarb Chutney
These grilled Cornish game hens are basted with a spicy butter mixture before grilling and served with a sweet and sour chutney.
2 teaspoons finely chopped fresh garlic
1 teaspoon cumin
3/4 teaspoon ground cinnamon
3/4 teaspoon ground coriander or ground ginger
2 (24-ounce) Cornish game hens, cut in half
1/3 cup cider vinegar
1/4 cup firmly packed brown sugar
1 tablespoon finely chopped fresh gingerroot
1/4 teaspoon ground cinnamon
2 cups sliced fresh or frozen rhubarb, thawed
1/4 cup golden raisins
1/3 cup orange or apple juice
Heat gas grill on medium
charcoal grill until coals are ash white. Combine all spiced butter ingredients in small bowl.
Brush game hens with spiced butter; place onto grill, skin-side up. Grill, turning occasionally, until game hens reach at least 180°F. and juices run clear when pierced with a fork (30 to 40 minutes).
Meanwhile, combine vinegar, brown sugar, ginger and 1/4 teaspoon cinnamon in medium saucepan. Cook over medium-high heat until mixture comes to a boil.
Reduce heat to medium-low.
Cook 3 minutes; add rhubarb, raisins and orange juice.
Increase heat to medium.
Cook, stirring frequently, until rhubarb is very tender (13 to 15 minutes).
Serve game hens with warm chutney.
- Use heavy kitchen shears to cut each game hen in half along the back and breast bone.
- The chutney can be made ahead up to one day. Keep refrigerated until ready to serve. Reheat gently on stovetop or microwave. Stir in 2 tablespoons of orange juice if the chutney is too thick.
Nutrition Facts (1 serving)
Dietary Fiber: 2g
Recipe #13476©2007Land O'Lakes, Inc.