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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Russian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. With a meat cleaver, poultry shears, or a VERY sharp knife, split open the breast of the Cornish Hen. Carefully remove the breastbone. Cover the hen with waxed paper and pound the flat side of the cleaver or a meat tenderizer to flatten. | 2. Combine the garlic, lemon juice, paprika, and about 1/4 teaspoon salt. Rub over the hen and refrigerate, covered for at least two hours or as long as overnight. | 3. Heat the clarified butter in a heavy cast-iron skillet over medium heat. | 4. Brush the garlic off the hen, then place the hen in the skillet, skin side down. Cover the hen directly with something flat (such as an ovenproof plate) and place a heavy object (such as a brick, a smaller iron skillet, or a pan filled with water) on top so the hen is firmly pressed down. | 5. Cook until the skin is deep golden brown and crispy, about 20 minutes. Turn the bird, re-weight, and cook on the other side for about 15 minutes. Pierce a thigh with a skewer. the hen is ready when the juices run clear. | 6. Serve on a bed of lettuce, garnished with the fresh vegetables, and accompanied with the Sour Plum Sauce on the side. | 7. For the Sour Plum Sauce: | 8. In a large nonreactive saucepan, combine the prunes and enough cold water to barely cover. bring to a boil, then reduce the heat to low and simmer, covered, until the prunes are soft, 10 to 15 minutes. | 9. Drain the prunes, then pit and put them through a food mill. Return the prunes to the saucepan. Add the cilantro, garlic, coriander seeds, fenugreek, red pepper flakes to taste, 1/4 cup lemon juice, and salt. bring to a boil and heat for 2 to 3 minutes, then remove from heat. Yaste and add more lemon juice, if desired. | 10. Cool the sauce to room temperature and transfer to a sterilized 1 quart jar. Top with the oil. seal. and refrigerate. The sauce should stand for at least 4 to 6 hours before serving. The sauce will keep for up to two months in the refrigerator. This makes about 3 cups. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cornish hen	1 3/4	lb	rinsed	1586.6703	0.0	136.05700000000002	111.2256
garlic clove	1		crushed	-	-	-	-
lemon juice	2	teaspoons		13.42	4.209	0.2135	0.1464
hungarian paprika	1	pinch	sweet	-	-	-	-
salt				-	-	-	-
butter	3	tablespoons	clarified	256.5	11.7855	8.0145	21.6
black pepper			ground	-	-	-	-
romaine lettuce leaf				-	-	-	-
scallion				-	-	-	-
red onion ring				-	-	-	-
red radish				-	-	-	-
cherry tomato				-	-	-	-
prune	1 1/2	1/2		368.55	97.57799999999999	3.0537	0.7020000000000001
cilantro	3/4	cup	chopped	2.76	0.4404	0.2556	0.0624
garlic clove	5		crushed	-	-	-	-
coriander seed	1 1/2	1/2	crushed	8.046	1.4847	0.33399999999999996	0.4798
fenugreek	1/4	teaspoon	ground	2.9878	0.5397	0.2128	0.0593
red pepper flake	1/4 - 1/2	teaspoon	dried	-	-	-	-
lemon juice	1/4	cup		13.42	4.209	0.2135	0.1464
salt				-	-	-	-
olive oil	1	tablespoon		119.34	0.0	0.0	13.5

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.