Game Hens With Cardamom and Oregano |
|
 |
Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
|
From the book Artichoke to Za'atar . Time does not include 4 - 8 hours marinating time. Ingredients:
18 cardamom pods |
3 garlic cloves, roughly chopped |
1 tablespoon salt |
2 tablespoons oregano, fresh or 2 teaspoons dried oregano |
1/3 cup olive oil |
4 cornish hens, butterflied (3/4 to 1 pound each) |
fresh ground black pepper |
Directions:
1. Pound the cardamom pods to loosen the husks. Use a mortar and pestle to pound the seeds, releasing their flavor. Add the garlic, salt, and oregano; and continue to pound until the ingredients are well mixed.
2. Add 3 tablespoons of olive oil, and continue to crush until you have a smooth paste.
3. Rub 3/4 of the paste over the hens, making sure you cover all of their surfaces.
4. Mix the remaining paste with the remaining olive oil, and pour over the birds, reserving a little bit to baste with while grilling.
5. Cover and marinate for at least four and up to eight hours, turning occasionally.
6. Preheat a grill to high.
7. Season the birds with plenty of pepper, then place on the grill and sear being careful of flare-ups, until the skin is golden.
8. Move the birds to indirect heat, and grill until completely cooked, basting with the reserved marinate during the last few minutes of cooking.
|
|