Ancho-rubbed Game Hens with Sweet Potato Gratin and Cranberry-Apricot Relish
Ancho chilies give color as well as flavor to this dish. The combination of pan-frying and baking leaves the hens moist and tender, while the crust is crisp. Bobby Flay serves this dish with Cranberry-Apricot Relish and Sweet Potato Gratin (see these recipes under “Side Dishes” in the recipe index), or on a bed of sauteed leeks, shiitake mushrooms, corn kernels, and wilted spinach. This treatment may also be used with boneless chicken breasts or thighs. Bake the chicken breasts an additional 10 minutes, and thighs an additional 15 minutes, to adapt the recipe.
This Sweet Potato Gratin dish will forever replace any recipe you may have for sweet potatoes — it’s a great way to enjoy their delicate flavor. Chef Flay serves this to accompany his Ancho-rubbed Game Hens (see under recipe listings for Poultry), but it would go well with any meat or poultry entree. This gratin may be prepared up to 1 day in advance and refrigerated, tightly covered. Reheat it in a 350 F oven for 15 minutes, or until hot.
Chef Flay serves the Cranberry-Apricot Relish as an accompaniment to his Ancho-rubbed Game Hens, but it’s wonderful with turkey, chicken, or pork. The tart cranberries and tangy dried apricots are a stellar pairing.
Ingredients
- Ancho-Rubbed Game Hen Recipe
- Ancho chilies - 12, dried
- Boiling Water - 2 quarts
- Garlic - 4 tablespoons, minced
- Salt - 1 teaspoon
- Cilantro - 1/4 cup, minced
- Cornmeal - 4 cups
- Curry Powder - 1/4 cup
- Cumin - 1/4 cup, ground
- Salt and freshly ground black pepper to taste
- Guinea Hens - 4 (alt. Rock Cornish hen) breasts, boned and skinned
- Olive Oil - 2 cups
- Cranberry-Apricot Relish
- Unsalted Butter - 2 tablespoons
- Jalapeno Chilies - 2 minced seeded
- Red Onion - 1/2 cup finely diced
- Ginger - 2 tablespoons minced fresh
- Cranberries - 4 cups (1 pound) fresh or thawed frozen
- Orange Juice - 2 cups, fresh
- Light Brown Sugar - 2 tablespoons, packed
- Honey - 1/2 cup
- Apricots - 8 ounces dried, cut into julienne
- Curry powder - 1 tablespoon
- Salt and freshly ground black pepper to taste
Instructions
Ancho-Rubbed Game Hen Recipe
Preheat the oven to 400 F. Place the ancho chilies in a large bowl, cover them with boiling water, and soak them for 30 minutes (they may also be soaked overnight). Drain the chilies well, then remove and discard the seeds and stems. Place the chilies in a blender or food processor with the garlic, salt, and cilantro. Puree and set aside.
Combine the cornmeal, curry powder, cumin, salt, and pepper and spread in a jelly roll pan. Spread the hen breasts generously and evenly with the chili puree, then dredge them in the seasoned cornmeal.
Place a large saute pan or skillet over high heat, add the oil, and heat until it just begins to smoke. Add the hen breasts and cook 2 to 3 minutes, or until the topping is crisp. Turn the breasts, cook the other side until crisp, then transfer the breasts to the preheated oven to cook another 5 minutes, or until opaque throughout.
To serve: Divide the pieces among four plates. Accompany with Sweet Potato Gratin and Cranberry-Apricot Relish if desired.
Cranberry-Apricot Relish Recipe
Melt the butter in a medium saucepan over medium heat. Add the jalapenos, onion, ginger, and 2 cups of the cranberries and cook for 5 minutes, or until the cranberries have popped.
Increase the heat to high, add the orange juice, brown sugar, and honey, and bring to a boil. Reduce heat to medium and simmer for 5 minutes. Add the apricots, curry powder, and seasonings. Mix well and remove the pan from the heat. Pour the relish into a shallow non-aluminum container and let cool at room temperature. Pour the mixture into a bowl, cover with plastic wrap, and refrigerate.
Sweet Potato Gratin Recipe
Preheat the oven to 350 F. Puree the cream and chili in a blender or food processor until smooth; be careful not to over-process or the cream will turn to butter. Arrange one-fourth of the sweet potato slices in an 8-inch square baking pan. Season with salt and pepper, and cover with one-fourth of the cream. Repeat the process until all the potatoes and cream are used. Bake in the preheated oven for 1 hour, or until the cream has been absorbed and the potatoes are browned. Serve warm.
