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Barbecued Cornish Game Hens and Vegetables with Aioli

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Source: Chicken - Cooking with Style

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Active Time:  15 Minutes
Total Time:  45 Minutes
Yield:  Serves 6

RECIPE INGREDIENTS

2 x 1 lb 14 oz cornish game hens (or baby chickens)

1/2 cup olive oil

1/4 cup lemon juice

2 cloves garlic, crushed

4 green onions, chopped

1 tablespoon chopped fresh thyme

4 thin Oriental (lady finger) eggplants

2 zucchinis

2 yellow squash zucchinis

2 red bell peppers

4 medium red-skinned potatoes

Coarse salt

Freshly ground black pepper

Aioli:

2 egg yolks

1/4 teaspoon salt

2 cloves garlic, crushed

2/3 cup vegetable oil

1/3 cup olive oil

1 tablespoon lemon juice

Barbecued Cornish Game Hens and Vegetables with Aioli Recipe at Cooking.com

DIRECTIONS

Using poultry shears or a sharp knife, cut along either side of the backbones of the chickens. Remove and discard backbones. Place the chickens, breast-side up, on a work surface, and flatten with your hand. Combine the oil, lemon juice, garlic, green onions and thyme and brush the chickens with some of this mixture. Cook on a covered barbecue over a very low heat, for about 30 minutes, or until almost tender, turning once during cooking. (If you do not have a barbecue with a cover for slow cooking, bake the chickens at 375 degrees F for about 30 minutes, or until almost tender. Finish the chickens on a barbecue to brown and produce a smoky flavor.)

AIOLI:

Blend or process the egg yolks, salt and garlic until smooth. Gradually add the oils in a thin stream, with motor running, until the mixture is thick. Transfer to a bowl and stir in the lemon juice.

Thinly slice the eggplants and the zucchinis lengthways. Cut the bell peppers into thick strips; thinly slice the potatoes. Brush the vegetables with some of the oil mixture and barbecue beside the chickens until well browned and tender (about 10 minutes). Drizzle with the remaining oil mixture and serve with salt, pepper and Aioli.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008

Nutrition Facts per Serving
Yield: Serves 6

Calories:

1267

Fat. Total:

79g

Fiber:

13g

Carbohydrates, Total:

47g

Sodium:

1073mg

% Cal. from Fat:

56%

Cholesterol:

336mg

Protein:

95g

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