*  Exported from  MasterCook  *

         Tandori-Style Game Hens with Corn and Cumin-Tomato Sauce

Recipe By     : Bon Appetit Sept 1996
Serving Size  : 6    Preparation Time :1:45
Categories    : Chicken

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -HENS
   1 1/4  cups          buttermilk
     1/2  cup           fresh cilantro -- chopped
   4      teaspoons     garlic -- minced
   4      teaspoons     fresh ginger -- minced
   4      teaspoons     serrano pepper -- chopped
   2      teaspoons     turmeric
   6      each          Cornish game hens -- 1 1/2 pounds
                        -SAUCE
   1      tablespoon    olive oil
   2      cups          onions -- chopped
   3 1/2  cups          plum tomatoes -- seeded and chopped
                        -about 2 pounds
     1/4  cup           dry white wine
   2 1/2  teaspoons     ground cumin
   1      cup           whipping cream
                        -CORN
   1 1/2  tablespoons   vegetable oil
   4 1/2  cups          corn kernels -- (from 4 ears)
   1 1/2  teaspoons     ground cumin
     3/4  teaspoon      turmeric
     1/2  cup           fresh cilantro -- chopped

FOR HENS:  Mix first 6 ingredients in medium bowl.  Place hens in
15x10x2-inch glass baking dish.  Pour buttermilk mixture over hens.  Cover;
chill overnight.

Preheat oven to 400-degrees.  Transfer hens to heavy 17x11x1-inch baking
pan.  Sprinkle inside and outside of hens with salt and pepper.  Pour
marinade over.  Bake until cooked through, basting occasionally with
juices, about 1 hour 10 minutes.

MEANWHILE, PREPARE SAUCE:  Heat oil in heavy medium saucepan over
medium-high heat.  Add onions and saute until golden, about 6 minutes.  Add
tomatoes, wine and cumin; saute until tomatoes are tender, about 10
minutes.  Puree mixture in blender; return to saucepan.  Add cream and
simmer until slightly thickened, about 5 minutes.  Season with salt and
pepper.  Keep warm.

FOR CORN:  Heat oil in large nonstick skillet over medium-high heat.  Add
corn, cumin and turmeric; saute until corn is heated through, about 5
minutes.  Stir in cilantro.  Season with salt and pepper.

Spoon some of sauce onto center of each plate.  Place hens atop sauce.
Spoon corn onto plates, dividing equally/

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NOTES : Full of exotic flavors and vibrant colors - a perfect
special-occasion entree.  Begin marinating the hens a day before the party.