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Caribbean Game Hens Recipe
|Coconut||1 , broken into pieces (Reserve The Milk)|
|Milk||1 Cup (16 tbs) (To Combine With The Coconut Milk To Make 1 1/2 Cups)|
|Crumbled saffron threads||1⁄4 Teaspoon|
|Vegetable oil||2 Tablespoon|
|Cornish game hens||1 1⁄2 Pound (2 Hens, About 1 1/2 Pound)|
|Freshly ground black pepper||To Taste|
|Vegetable oil||1 Tablespoon (If Necessary)|
|Finely chopped onions||2 Cup (32 tbs)|
|Minced fresh ginger||1 1⁄2 Tablespoon|
|Ripe banana||1 , mashed|
|Red pepper flakes||1⁄2 Teaspoon|
|Fresh ground black pepper||To Taste|
Serving size: Complete recipe
Calories 3627 Calories from Fat 2453
% Daily Value*
Total Fat 283 g434.6%
Saturated Fat 154.8 g774.2%
Trans Fat 0 g
Cholesterol 709.9 mg236.6%
Sodium 1387.2 mg57.8%
Total Carbohydrates 152 g50.6%
Dietary Fiber 49.6 g198.3%
Sugars 77.6 g
Protein 144 g287.8%
Vitamin A 30.6% Vitamin C 216.5%
Calcium 54.2% Iron 94.7%
*Based on a 2000 Calorie diet
Bake for about 10 minutes, or until the coconut meat is easily removed from the shell with a sharp knife.
Chop enough coconut into small pieces to make 11/2 cups.
Combine the coconut milk and regular milk in a medium-size saucepan.
Add the fresh coconut, bring the liquid to a boil, then reduce the heat and simmer the milk for 30 minutes.
Strain the liquid through a fine strainer into a bowl, stir in the saffron, and set aside.
While the milk is simmering, cut the remaining coconut into very thin slices.
Scatter them on a cookie sheet and bake them in the oven for about 25 minutes, until toasted and medium brown.
Wash the game hens under cold water.
Cut them in half along the breastbone.
Cut the back in half, cutting along the ribs, and removing the backbone.
Split the halves into quarters, removing any excess fat.
Pat the pieces very dry with paper towels.
In a large, heavy casserole heat the oil until very hot.
Place the pieces in the pot, skin side down, adding only enough pieces as fit comfortably in the pot without crowding.
Cook for about 21/2 to 3 minutes over medium-high heat, until the skin is lightly browned.
Turn and cook the second side for 2 to 3 minutes.
Transfer the browned pieces to a bowl and continue until all the game hens are cooked.
Season with salt and pepper.7.
Remove the lime and orange zest and mince; set aside.
Squeeze the juice from the fruit.
There should be about 6 tablespoons.
If the oil has burned, throw it out and add 1 tablespoon of oil to the pot.
When it is hot, stir in the onions and saute them over medium heat for about 5 minutes until wilted, stirring often.
Add the fruit juice, adjust the heat to high, and boil the liquid until it is reduced by half.
Turn the heat down to medium, and whisk in the coconut milk, stirring continuously to blend well.
Stir in the ginger, mashed banana, red pepper flakes, toasted coconut, and salt and pepper.
Return the game hens to the casserole, cover, and simmer them in the liquid for about 25 minutes, turning the pieces over once or twice.
The meat should be cooked through by this time.