Sunday, August 21, 2011

Spicy Thai Cornish Hen

I love Food & Wine magazine. Of all the subscriptions I have, it is definitely the one I get most excited about. Once it arrives, I flip through and mark all the recipes I plan to try.  When the July issue arrived, I knew there were many things I would try. The first was the Spicy Thai Marinade with Basil and Cilantro.  Although the recipe showcased steak, I decided a Cornish hen would be the perfect protein to feature the marinade.

¼ cup basil leaves
¼ cup cilantro leaves
8 peeled garlic cloves
2 tablespoons sambal oelek
2 tables Asian fish sauce
1 teaspoon finely grated lemon zest
1 teaspoon finely grated lime zest
½ cup vegetable oil
1 Cornish hen

In a food processor, pulse the basil, cilantro, garlic, sambal oelek and fish sauce until finely chopped.

Add the lemon and lime zests and oil. Pulse until the marinade is smooth.  Rinse and pat the hen dry.  Place it in a mixing bowl and pour the marinade on the hen. Rub the marinade on the outside and inside the hen.  Cover and refrigerate for 30 minutes so the flavors sink in.  Preheat the oven to 375 degrees.

Place the hen in a baking dish and bake in the oven for 30 minutes.  

You want it to cook but not dry out so keep a close eye on it.  The finished hen should have a brownish tint on the outside and the juices should run clear.  

Carve and serve with yellow rice.

Again another simple dish that just required a little bit of planning.  I highly recommend it!

Hungry yet?

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