I’ve talked about my best friend a few times before (like here, and here, and oh, here too). I think she holds the record of “blog nods”, not counting the hubby of course because mentioning him just sorta, well, it comes with the territory so to speak. Have I ever talked about her husband though? I didn’t think so.
So here goes: Kris & John were married 5 years ago (yeah, 5!). As if you had to ask, I was the maid of honor. Well sorta, I was a “half” maid of honor, since I had to share the title. Begrudgingly, I did it. What are best friends for, anyway? (and plus, I knew deep down I was the real MOH anyway, right Kris?!) So yes, 5 years. I remember the days of their wedding planning just as vividly as I remember that dog chasing me on my bike years ago. Not for the same reason, of course. It was great fun. The wedding planning, I mean. The dog-chasing not so much.
The little chickies are rubbed in a blend of fragrant spices (cumin & coriander), and then they’re roasted in the oven. They come out with a great tan and are moist and succulent. And while the little chicks are roasting, you can make the sauce. It’s a sauce not to be forgotten. I was a little sneaky, and didn’t tell Chris it was primarily a cucumber sauce. And whatdya know, he loved it. So I’ve found one kind of cucumber he likes – pureed and incognito. But the sauce, really, is a great compliment to the sharpness of the spice rub. It’s cool and fresh, and leftover sauce would go great with pita bread or grilled veggies, I bet. As a side item, serve up some Israeli cous cous, which, to keep with the theme here, isn’t cous cous but is pasta. But so yummy – almost like the texture of tapioca pearls in bubble tea.
So John, if you haven’t gotten your Cornish hen fix since your attempts 5 years ago, try this. I think Kris might like it. Plus, you can use that Magic Bullet thing to puree the sauce – score!!
And the rest of you? Any Cornish hen recipes, thoughts, suggestions?
Adapted from Bon Appetit, June 2009; serves 4
Position rack in top third of oven; preheat to 450 F. Arrange hens, skin side up, on large rimmed baking sheet.
Brush hens with oil. Rub spice mixture (cumin through pepper) over both hens. Roast until cooked through, about 30-35 minutes.
Meanwhile (or up to a day before), combine all remaining ingredients in food processor (mini size is perfect). Blend until almost smooth, and season with salt and pepper. Serve with hens.
Serves 4-5; NOT gluten-free
2/3 cup of mixed dried fruit (I used apricots & currants cause I had them)