Marinated Cornish Game Hens With Sweet Chili Sauce

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READY IN: 8hrs 30mins
SERVES: 5-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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 ginger root.
  • Add brown sugar, curry, pepper, salt, fish sauce, and 1 cup of the coconut milk and puree.
  • Quarter each hen and divide the hen between 2 large plastic zip lock bags and divide the marinade and seal the bags, pressing out all air.
  • Put bags in a large shallow dish and marinate hens, chilled, turning bag once or twice overnight.
  • Preheat oven to 450 degrees F. and line a large shallow roasting pan with foil.
  • Remove hens from the marinade, reserving marinade, and arrange hens, skin side up, in the prepared pan. Roast 20-25 minutes until cooked through.
  • While hens are roasting, in a small saucepan, combine reserved marinade and remaining 1 cup of coconut milk and cook sauce at a slow boil, stirring occasionally, 5 minutes, and strain through a sieve into another small saucepan to keep warm.
  • Serve hens with the marinade sauce and/or the Sweet Chili Sauce.
  • For the Sweet Chili sauce, in a small saucepan, combine all ingredients and simmer, stirring occasionally, 10 minutes. Cool sauce to room temperature. Sauce may be made up to 3 days ahead and kept chilled, covered. Serve at room temperature though. (Yield: 1 1/2 cups).
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