I often lean on quick marinades and sauces to make my life easier in the kitchen, and this couldn’t be more true during the busy holiday season. This year I’m swapping the turkey for quick-cooking Cornish game hens slathered with a fiery chile marinade inspired by Goan recheado masala, typically made with dried red chiles, garlic, ginger, and vinegar. The aromatics come together and make a fragrant, tangy paste that flavors the potatoes that roast beneath the birds. If you can’t find Cornish hens, small chickens will do.
What you’ll need
Blender
$49 $40 At Amazon
Instant-Read Thermometer
$35 At Thermoworks
13x9" Baking Dish
$18 $16 At Amazon
Large Pot
$65 At Amazon
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Heat ¾ cup distilled white vinegar in a small saucepan over medium until just barely simmering; pour into a medium bowl. Add 5 dried guajillo chiles, halved, seeds removed, cut into 2" pieces, one 2" piece ginger, peeled, cut into two 1" pieces, 2 tsp. cayenne pepper, 2 tsp. sugar, 1 tsp. cumin seeds, 2 shallots, thinly sliced, 6 garlic cloves, thinly sliced, and 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt and stir to combine. Let sit 10 minutes. Transfer mixture to a blender; blend until smooth.
Step 2
Place 2 Cornish game hens (about 4 lb. total) on a large plate or rimmed baking sheet and pat dry. Sprinkle each bird all over with 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt. Rub half of marinade over hens, making sure to coat every bit of each bird, inside and out. Set remaining marinade aside. Tie legs of each hen together with kitchen twine; cover wing tips with foil. Let sit at room temperature 30 minutes.
Step 3
Meanwhile, preheat oven to 375°. Place 2 lb. Yukon Gold or russet potatoes, peeled, cut into 2" pieces, in a large pot; pour in water to cover and season generously with salt. Bring to a boil; reduce heat and simmer until potatoes are easily pierced with a paring knife, 30–35 minutes.
Step 4
Drain potatoes and arrange in a 13x9x2" baking dish or large skillet. Add remaining 3 shallots, thinly sliced, and 6 garlic cloves, thinly sliced. Pour in reserved marinade and ½ cup water. Drizzle in 3 Tbsp. vegetable oil and toss to combine. Place hens on top; roast, basting with more oil after 30 minutes, until an instant-read thermometer inserted into the thickest part of breast registers 160°, about 1 hour. Remove from oven; let rest 5 minutes. Remove foil and twine from hens. Transfer potatoes and hens to a platter; tuck cilantro sprigs and lemon wedges around.
