Cornish Hens (Gallina De Cornuallo Al Ajillo)
Submitted by ladysdude
Spanish-style butterflied Cornish hens rubbed with crushed coriander and garlic, roasted crisp, then topped with sauteed almonds and julienned bell peppers. Gallina de Cornuallo al Ajillo for a crowd.
YIELD
8 servingsPREP
30 minCOOK
30 minREADY
60 minStraight from the Spanish kitchen, this is Cornish hens done al ajillo style: heavy on the garlic, fragrant with coriander, and finished with a colorful toss of sauteed peppers and toasted almonds.
Eight hens get butterflied and rubbed with crushed coriander seeds, garlic salt, white pepper, and poultry seasoning, then roasted at high heat until the skin crackles. While they rest, garlic gets a quick sizzle in butter, and sliced almonds are toasted alongside julienned red and green bell peppers.
Plate the birds, pile on the pepper and almond garnish, and you’ve got a Spanish feast that feeds eight with serious style.
Pro Tips
- Crush the coriander seeds with the flat side of a knife or a mortar and pestle. Pre-ground coriander won’t give you the same burst of citrusy flavor.
- Butterfly the hens by cutting along both sides of the backbone and pressing flat. This gives maximum skin exposure for crispier results.
- Remove the rib bones after the initial roast while the hens are warm. They pull out easily and make eating much more enjoyable.
- Keep the garlic on low heat. It should turn light gold, not brown. Burnt garlic tastes bitter and will ruin the butter sauce.
Ingredients
Directions
Split the Cornish Hens into a butterfly shape, spreading the legs.
Crush the Coriander Seeds and mix with the Garlic Salt, and pepper Rub the mixture into the Game Hens and roast them in a pre- heated 45O degree oven for 20 minutes. Take the game hens out of the oven and remove the rib bones.
Melt half of the butter and sauté the chopped fresh garlic until a light yellow color.
In another pan melt the remainder of the butter and sauté the almond slices until lightly browned. Add the julienne sliced green and red bell peppers and sauté for 3 minutes.
Serve the roasted butterflied cornish game hens on a warm Garnish wiih the sautéed green and red peppers with almonds.
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