Tandoori Style Hens with Corn and Cumin Tomato Sauce
The Flavors of Bon Appétit 1997
Tandoori Style Hens with Corn and Cumin Tomato Sauce
The Flavors of Bon Appétit 1997
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Hens: 1 1/4 cup buttermilk 1/2 cup chopped fresh cilantro 4 teaspoons minced garlic 4 teaspoons minced fresh ginger 4 teaspoons chopped serrano chilies 2 teaspoons turmeric 6 1 1/2-pound Cornish game hens Sauce: 1 tablespoon olive oil 2 cups chopped onions 3 1/2 cups coarsely chopped seeded plum tomatoes (about 2 pounds) 1/4 cup dry white wine 2 1/2 teaspoons ground cumin 1 cup whipping cream Corn: 1 1/2 tablespoons vegetable oil 4 1/2 cups corn kernels (from 4 ears) 1 1/2 teaspoons ground cumin 3/4 teaspoon turmeric 1/2 cup chopped fresh cilantro Directions: For Hens: Mix first 6 ingredients in medium bowl. Place hens in 15 x 10 x 2 inch glass baking dish. Pour buttermilk mixture over hens. Cover; refrigerate overnight. Preheat oven to 400°F. Transfer hens to heavy 17 x 11 x 1 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 and 10 minutes. For Sauce: Heat oil in heavy medium saucepan over medium high heat. Add onions and sauté until golden, about 6 minutes. Add tomatoes, wine and cumin; sauté 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 sauce warm. For Corn: Heat oil in large nonstick skillet over medium high heat. Add corn, cumin and turmeric; sauté until corn is heated through, 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. Serves 6. |