Saffron Rice & Chorizo Stuffed Cornish Game Hens
Makes 4 Servings
 |
WINE PAIRING | |
|---|---|---|
| White Bordeaux | ||
Sweet, tender Cornish game hens stuffed with saffron rice seasoned with chorizo, vegetables and raisins.
INGREDIENTS
- 2 Whole Cornish Game Hens
- 4 Fresh Mint Leaves
- 2 tsp Unsalted Butter
- Stuffing:
- 1 cup Spanish Sweet Chorizo, chopped
- 1 tbsp Olive Oil
- 1 tbsp Shallot, minced
- 2 tbsp Fresh Mint, chopped
- ½ cup Raisins
- 1/2 cup Chicken Stock
- ½ cup Onion, chopped
- ½ cup Celery, chopped
- Saffron Rice Recipe (could substitute cooked & cooled Saffron Flavored Rice)
- Recommended Side: Broiled Broccoli Recipe
DIRECTIONS
1
Make the saffron rice and spread it out on a plate to cool.
2
Preheat your oven to 425 degrees.
3
In a frying pan combine the chorizo and tbsp of olive oil over medium low heat. Add the shallot and sauté until opaque.
4
Move the chorizo and shallot into a large bowl and stir in the saffron rice, mint, chicken stock and raisins.
5
Rinse & pat dry the game hens, season them with salt & pepper.
6
Gently pull the skin around the cavities up with your fingers and slide whole mint leaves and butter under it (2 leaves & 1 tsp of butter per bird).
7
Stuff the cavities with the chorizo stuffing mixture.
8
Put the onion and celery in a large oven-safe frying pan. Put the stuffed game hens on top of the vegetables and put the pan in the preheated oven.
9
Roast until the hens have browned and reached an internal temperature of 160 degrees. Discard the onions and celery from the pan. Serve the birds with your choice of sides.