Grilled Red Chile Cornish Hens

The Goan cuisine is a fusion food amalgamating Southern Indian, Mughal

cuisine, and interpretations of Portuguese cuisine. These flavors are a highly diversified gift to Indian cuisine. In this recipe, the peppers and coconut milk

yield an astonishing sweet flavor to the Cornish hens after grilling.

SERVES 4

2 Cornish game hens, about 1 1/2 pounds each, skin removed

2 tablespoons coriander seeds

2 tablespoons black cumin seeds

1 teaspoon black peppercorns

A 3-inch cinnamon stick

1/2 cup coconut milk

4 teaspoons cayenne pepper

3 green chilies, finely chopped

8 teaspoons minced garlic

2 teaspoons minced fresh ginger

2 tablespoons vegetable oil

2 tablespoons fresh cilantro, chopped

With a sharp knife, make 6 to 8 cuts on the breast and thighs of each hen for the marinade to seep in to the meat. Place the hens in a large bowl.

Combine the coriander, black cumin, peppercorns, and cinnamon in a small nonstick sauté pan over medium heat. Stir frequently for 4 minutes or until the spices are toasted and aromatic. Remove from heat and allow to cool. Finely grind the spices in the spice grinder.

Mix the coconut milk with the ground spices. Add the cayenne pepper, green chilies, garlic, and ginger. Rub the mixture on the hens and onto the cuts, coating evenly. Cover and refrigerate for 5 to 6 hours but not longer than 24 hours.

Brush the grill rack with vegetable oil. Heat coals or gas grill to high for direct heat. Remove the chicken from the marinade; reserve the marinade. Cover and grill the hens—breast side up, 5 to 6 inches from the heat—for 30 to 40 minutes, brushing occasionally with the marinade until they are golden brown, an indication that the chickens are fully cooked.

Cut each hen lengthwise in half along the backbone, from tail to neck, with kitchen scissors before serving.

Garnish with cilantro leaves.

.