Last week on Top Chef, the cheftestants had a $10k quickfire challenge where they had to incorporate a flambé element to a meal. But, then several successful chefs had to up the ante with a char-challenge. On a weeknight, you don’t want to waste time, but want something delicious, too. The good news is you can make this fast flavorful meal in less than 30 minutes. I have a longer option if you’d like to marinate your birds, but this is good as-is. Watch the full episode here so you can get tips and tricks on poultry-prep for quick and safe grilling, as well as how to get the most flavor out of everyday peppers.
Grilled Moroccan Hens with Roasted Pepper Salad
Several peppers: bell peppers, anaheim, poblano, sweet or spicy chilis
2 Cornish game hens
Lemon
Paprika, Cumin, Cardamom, Onion Powder
Chili flakes
Herbs: cilantro and parsley (mint would be a good addition too)
Cherry tomatoes (or ripe summer tomatoes)
Red wine vinegar
Olive oil
2 garlic cloves, chopped
Naan (optional)
Preheat your grill on high flame. Brush and oil the grates.
While the grill heats-up, place the peppers on an open flame on a gas stove (or broil in teh oven) until the skins are completely black and begin to blister. Set aside to cool.
While the peppers roast, cut out the spine from the hens using kitchen shears. Flip over and press between the breasts to flatten the bird. Flip the chicken over onto the breast side and using a sharp chef’s knife, cut slightly into the joint between the leg and thigh.
Dry the hens with paper towels and drizzle with oil and fresh lemon juice from half a lemon. Then season liberally with kosher salt, black pepper, and the spices, rubbing the spices into the skin and the meat underneath the skin.
Place on the grill, breast side down. Close the cover and reduce the heat to medium. Cook for 12-15 minutes. Using tongs, flip the hens and cook covered for about 6 minutes, increasing the heat to medium-high. Remove the chicken from the grill when it reaches 165 degrees.
Add ¼ cup of paprika to a small bowl, along with 1 tsp of chili flakes, then add in ¼ cup of boiling water. Allow it to steep for a few minutes.
While the chicken cooks and the paprika steeps, remove the blackened skin from the peppers. It’s ok if some remnants stick around. Seed and chop the peppers into rough ½” dice. Place the peppers in a bowl, along with some diced tomatoes, and rough chop your herbs. Season with salt and pepper. Add in juice of ½ a lemon, a splash of red wine vinegar and some extra-virgin olive oil. Toss to combine.
Once the hens have cooked, lightly brush the optional naan with olive oil and season with salt and pepper. Grill over medium heat for a couple minutes on each side.
Meanwhile, add the chopped garlic to the bowl of a mini-prep. Whisk the paprika/chili flake water mixture until smooth and add to the mini-prep. Chop about 20 cherry tomatoes and add to the processor. Close and pulse until combined. Then with the motor running, add about 1 tbsp of extra-virgin olive oil to emulsify. Pour into a bowl.
To serve, slice the naan and hens in half. Place half of each on a plate, along with a few spoonfuls of the roasted pepper salad, and some harissa.
If you’d like to marinade the hens, combine the spices along with half of a chopped onion, 1 chopped tomato, juice from 1 lemon, and some chopped herbs. Process with some olive oil until thick. Rub the marinade all over the prepared hens (i.e. spine removed) and place in the refrigerator for 4 hours. Then cook as noted above.
______________________________ Copyright 2024, Brendan McCann, All Rights Reserved.
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