Skip to main content
Epicurious
Bon Appétit

Grilled Game Hens with Basmati, Dried Currant, and Almond Salad

4.3

(7)

Image may contain Food Lunch Meal Plant and Dish
Grilled Game Hens with Basmati, Dried Currant, and Almond SaladMark Thomas

If you buy fresh game hens, ask the butcher to cut them in half for you. To halve frozen thawed game hens, first cut out the back bones using poultry shears, then cut hens in half.

Recipe information

  • Yield

    Makes 8 servings

Ingredients

9 tablespoons olive oil, divided
2 1/2 teaspoons chili powder, divided
2 tablespoons chopped fresh thyme
2 tablespoons onion powder
1 tablespoon garlic powder
1 tablespoon kosher salt
1/2 teaspoon ground black pepper
4 1 1/2- to 2-pound Cornish game hens, each cut lengthwise in half
2 cups basmati rice
4 cups low-salt chicken broth
1/3 cup dried currants
4 cups (loosely packed) fresh arugula
1/4 cup red wine vinegar
1 cup hickory-smoked almonds

Preparation

  1. Step 1

    Mix 3 tablespoons oil, 2 teaspoons chili powder, and next 5 ingredients in small bowl until paste forms. Spread paste all over hens. Let marinate 30 minutes at room temperature.

    Step 2

    Prepare barbecue (medium heat). Grill hens until cooked through, turning occasionally, about 35 minutes. Transfer to platter and cool. (Can be made 6 hours ahead; cover and refrigerate.)

    Step 3

    Heat 2 tablespoons oil in heavy large saucepan over medium-high heat. Add rice and stir 3 minutes. Add broth and currants; bring to boil. Reduce heat to low; cover and simmer until liquid is absorbed, about 15 minutes. Remove from heat and let stand, covered, 5 minutes.

    Step 4

    Place arugula in large bowl. Top with hot rice; toss to wilt arugula. Cool.

    Step 5

    Whisk remaining 4 tablespoons oil, 1/2 teaspoon chili powder, and vinegar in small bowl; pour over rice, add almonds, and toss. (Can be made 3 hours ahead. Let stand at room temperature.) Serve game hens with rice.

TagsBasmati RiceRiceRice & GrainsDried CurrantDried FruitFruitAlmondNutCornish HenChickenPoultryMainDinnerLunchDairy FreeGluten FreeGrillingBon Appétit
Read More
The Most-Saved Recipes in the Epicurious App This Week
Like a cucumber-cilantro chutney sandwich and scallop piccata.
31 Easter Desserts, Each One Better Than a Chocolate Egg
Like airy lemon chiffon cake and a Cadbury egg–inspired tart.
Tandoori-Style Roasted Cauliflower
Dressed in a spiced yogurt, with ginger and garlic, then roasted until caramelized and tender.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
31 Spring Cocktails for Warmer Days Ahead
Think a Hugo spritz, a gin basil smash, and plenty more patio-ready pours.
Apple-Walnut Charoset
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.
Hot Honey–Glazed Salmon
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.