Mocha Chili Cornish Game Hens over Chai Pilaf with Roasted Spiced Carrots

Updated: Jan 7

Mini Thanksgiving

By: Pam Smith, RDN


Take the guess-work out of cooking and add in the fun, all from your own kitchen! Grab your recipe, grocery list, prep sheet, and wine pairing below, and then cook along with Pam using the video at the bottom of this post! Come join others who are making this meal and many more in the P.S. Flavor!™ Cooking Club group on Facebook at facebook.com/groups/psflavorclub. (This meal is from the November 2018 cooking class.)


Want to get the flavors that make this meal magical? They’re all available at psflavor.com!


Pumpkin Spice move over, there's a new spice in town. And that's Mai Chai! - Pam Smith, RDN

Mocha Chili Cornish Game Hens


Yields: 4-6 Servings


Ingredients

  • 2 Cornish game hens

  • 2 clementines or 1 navel orange, quartered

  • 2 limes, halved

  • 1 bunch thyme

  • 1 bunch flat leaf parsley

  • 1 tablespoon extra virgin olive oil

  • 3 tablespoons P.S. Flavor!™ Mocha Chili

  • Fragrant Chai Pilaf, recipe follows

  • Roasted Spiced Carrots, recipe follows

Method

  1. Preheat oven to 450 degrees F.

  2. Place hens in a roasting pan, breast sides up. Place 2 thyme and parsley sprigs, 1 lime half and 2 clementine quarters in cavity of each hen. Squeeze remaining lime and orange over hens and rub each with olive oil and then P.S. Flavor!™ Mocha Chili all over hens. Truss legs together with kitchen twine.

  3. Roast hens, rotating pan halfway through, until skin turns golden brown and an instant-read thermometer inserted into the thickest part of the thigh registers 160 degrees, 45 to 50 minutes. Let stand 10 minutes (carry over cooking will bring to 165 degrees). Cut hens in half lengthwise. Garnish with thyme and parsley sprigs, and serve with lime and orange wedges over Fragrant Chai Pilaf with a side of whole Roasted Spiced Carrots.

 

Thanksgiving 101

Let your poultry stand before carving! Cornish game hens may only need 10 minutes, but for maximum juiciness and flavor, a roast turkey must stand at room temperature for at least 30 minutes to an hour. This rest allows the juices to relax and helps the cook relax, too! Make the gravy, finish the side dishes, and reheat make-ahead dishes in the now-empty oven while the turkey rests.


 

Fragrant Chai Pilaf

Yields: 6-8 Servings

Ingredients

  • 1 tablespoon extra virgin olive oil

  • 1/2 cup finely chopped red onion (1/2 medium onion)

  • 4 garlic cloves, minced

  • 1 tablespoon P.S. Flavor!™ Mai Chai

  • 1⁄2 teaspoon Kosher salt

  • 2 cups brown and wild rice blend

  • 1 quart chicken broth

  • 2/3 cup dried cherries

  • 1 tablespoon orange zest, finely minced

  • 1/2 cup blanched, slivered almonds

  • P.S. Flavor!™ Creole Kitchen or Kosher salt and black pepper, to taste


Method

  1. Heat oil in large nonstick skillet over high heat until hot but not smoking. Add onion and sauté until onions are translucent and lightly golden, about 3 minutes. Add garlic and sauté another 30 seconds.

  2. Add Mai Chai, salt and rice, and cook, stirring, until the rice is well-coated. Add the remaining ingredients, except the almonds, and stir well. Cover pan, and turn the heat to low, simmering until the liquid has been absorbed, about 40 to 45 minutes. Remove from heat, fluff with a fork and stir in the almonds. Adjust seasonings with P.S. Flavor!™ Creole Kitchen or Kosher salt and cracked black pepper to taste.



Roasted Spiced Carrots


Ingredients

  • 1 pound small carrots (with tops if possible), scrubbed

  • 2 teaspoons extra virgin olive oil

  • 1 teaspoon P.S. Flavor!™ Mai Chai

  • 1 teaspoon P.S. Flavor!™ Mocha Chili

Method

  1. Preheat oven with large rimmed baking sheet pan to 425 degrees F.

  2. In a large bowl, toss the carrots with olive oil and seasoning. Carefully spread evenly on hot sheet pan and roast for 20 minutes, stirring once, until the carrots are just tender and browned in spots.



BONUS: Mai Chai Spiced Sangria

Ingredients

  • 3 cups pomegranate juice

  • 5 (3”) cinnamon sticks

  • 1 teaspoon P.S. Flavor!™ Mai Chai

  • 1 (4”) piece peeled fresh ginger, thinly sliced (about ¾ cup), divided

  • 1 (750-ml) bottle red wine

  • 1 pear (such as Bosc or Barlett), quartered lengthwise, thinly sliced crosswise

  • 1 navel orange or 2 clementines, peeled and diced

  • 1/2 cup pomegranate seeds

  • 1/2 cup spiced rum

  • 1 (750-ml) bottle pear or apple sparkling cider

  • Optional: P.S. Flavor!™ Mai Chai, mixed with Sugar in the Raw, to rim glasses

Method

  1. Bring pomegranate juice, cinnamon, P.S. Flavor!™ Mai Chai, and one-third of ginger to a simmer in a small saucepan over medium-low heat. Cook 10 minutes, then remove from heat and let steep 10 minutes.

  2. Strain pomegranate mixture through a fine-mesh sieve into a pitcher, reserving cinnamon sticks. Add wine, pear, citrus, pomegranate seeds, rum, cinnamon sticks, and remaining ginger and stir to combine. Cover and chill at least 4 hours.

  3. To serve, fill pitcher or punch bowl with ice and pour sangriaover. Top with cider.

  4. Do ahead: Sangria, without fruit, ice or cider, can be made 1 day ahead. Cover and chill; add remaining ingredients right before serving.



 


 

Grocery List


MEAT 2 Cornish game hens


PRODUCE 2 clementines or 2 navel oranges 2 limes 1 bunch fresh thyme 1 bunch flat leaf parsley 1 red onion 4 garlic cloves 1 pound small carrots (with tops if possible) MISCELLANEOUS 2 cups brown and wild rice blends 32 ounces (1 quart) chicken broth 2/3 cup dried cherries 1/2 cup blanched slivered almonds


CHECK YOUR PANTRY FOR Extra virgin olive oil P.S. Flavor!™ Creole Kitchen or Kosher Salt Kitchen twine


P.S. FLAVOR!™ SPICES Mocha Chili Creole Kitchen Mai Chai

 

Prep Sheet

EQUIPMENT Roasting pan Measuring cups and spoons Cutting board Chef’s knife Kitchen twine Zester/grater Citrus squeezer Tongs Wooden spoon or silicon spatula Large bowl Large rimmed baking sheet Large, nonstick skillet with cover Pot holder Meat thermometer Tasting spoons Serving plates

PRE-PREPPED INGREDIENTS 1 pound small carrots (scrubbed) 4 cloves garlic (minced) 2 limes (halved) 2 clementines of 1 navel orange (quartered) 1 tablespoon orange zest (finely minced) 1 bunch flat leaf parsley and thyme (washed) ½ red onion (finely chopped)


INGREDIENTS TO HAVE READY 2 Cornish game hens 2 cups brown and wild rice blend 1 quart chicken broth 2/3 cup dried cherries 1/2 cup slivered almonds 2 tablespoons + 2 teaspoons extra virgin olive oil P.S. Flavor!™ Creole Kitchen or Kosher salt and black pepper 3 tablespoons + 1 teaspoon P.S. Flavor!™ Mocha Chili 1 tablespoon + 1 teaspoonP.S. Flavor!™ Mai Chai

 

Watch this meal come to life here:




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