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Ingredients
3 cloves garlic, coarsely chopped
2 teaspoons minced fresh ginger
2 shallots, chopped
1 jalapeno pepper, seeded and minced
4 scallions, trimmed and chopped
1 cup chopped Italian parsley
½ cup chopped fresh cilantro
1 teaspoon fresh thyme leaves
¼ cup ground allspice
About 2 tablespoons fresh lime juice and some to spare
4 tablespoons ( ½ stick) softened unsalted butter or olive oil
Salt and freshly ground pepper to taste
6 game hens
Nutritional analysis per serving (6 servings)
10 grams carbs; 360 milligrams cholesterol; 779 calories; 23 grams monosaturated fat; 10 grams polyunsaturated fat; 18 grams saturated fat; 55 grams fat; 3 grams fiber; 932 milligrams sodium; 59 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Prepare the "seasoning": mash the garlic, ginger, shallots, jalapeno, scallions, parsley, cilantro and thyme to a paste in a mortar or puree in a food processor. Work in the allspice, most of the lime juice, butter, salt and pepper. Correct the seasonings, add salt, pepper and lime juice to taste.
- Step 2
Preheat the oven to 400 degrees. Wash the game hens and blot them dry with paper towels. Loosen the skin on the hens. To do so, start at the neck of each bird and tunnel your fingers under the skin to separate the skin from the breast meat. Work carefully so as not to tear the skin.
- Step 3
Spread half of the seasoning mixture under the skins of the game hens. Rub the skin to force the mixture over the thigh and drumstick meat. Spread the remaining seasoning over the breast skin of the birds.
- Step 4
Roast the birds until golden brown, 30 to 40 minutes.
Private Notes