Anchovy Rubbed Hen

Anchovy Rubbed Hen

Anchovy Rubbed Hen

Servings: 2 persons

Time to make: Not Available

Calories per Servings:
1519 Calories; 113g Fat (66% calories from fat); 14g Protein; 117g
Carbohydrate; 0mg Cholesterol; 584mg Sodium

INGREDIENTS:

1/2 tsp salt
6 ancho chilies, dried
8 cups boiling water
2 cups cornmeal
2 tbsp garlic, minced
2 tbsp cilantro, minced
2 tbsp curry powder
2 tbsp cumin, ground
2 rock cornish game hens breast, skinned and boned
1 cup olive oil
salt and pepper

STEP BY STEP:

Preheat the oven to 400 degree F. Place the ancho chilies in a large
bowl, cover them with the boiling water, and soak them for 30 minutes to
overnight
Drain the chilies well, then remove and discard the seed and stems
Place the chilies in a blender with the garlic, salt, and cilantro.
Puree and set aside
Combine the cornmeal, curry powder, cumin, salt, and pepper and spread
in a jelly-roll pan
Spread the hen breasts generously and evenly with the chili puree, then
dredge them in the seasoned cornmeal
Place a large saute pan or skillet over high heat,. add the oil and heat
until it begins to smoke
Add the hen breasts and cook 2 to 3 minutes, or until the topping is
crisp
Turn the breasts, cook the other side until crisp, then transfer the
breasts to the preheated oven to cook another 5 minutes, or until opaque
throughout.

TIPS:

Chicken Breasts may be used. Bake the chicken breasts an addition 10
minutes.

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