Crispy Fried Cornish Game Hens (tapaka)

Total Time: 3 hrs 15 mins Preparation Time: 30 mins Cook Time: 2 hrs 45 mins

Ingredients

• Servings: 1
• 1 3/4 lbs cornish hens, well rinsed and patted dry
• 1 large garlic clove, crushed in a garlic press
• 2 teaspoons fresh lemon juice
• 1 pinch sweet hungarian paprika
• salt, to taste
• 3 tablespoons clarified butter
• fresh ground black pepper, to taste
• romaine lettuce leaf (or boston)
• scallion
• red onion ring
• red radish
• cherry tomatoes
• 1 1/2 lbs unripe fresh prunes
• 3/4 cup finely chopped fresh cilantro
• 5 large garlic cloves, crushed in a garlic press
• 1 1/2 teaspoons crushed coriander seeds
• 1/4 teaspoon ground fenugreek
• 1/4-1/2 teaspoon dried red pepper flakes
• 1/4 cup fresh lemon juice (to taste)
• salt, to taste
• 1 tablespoon olive oil

Recipe

• 1 with a meat cleaver, poultry shears, or a very sharp knife, split open the breast of the cornish hen. carefully remove the breastbone. cover the hen with waxed paper and pound the flat side of the cleaver or a meat tenderizer to flatten.
• 2 combine the garlic, lemon juice, paprika, and about 1/4 teaspoon salt. rub over the hen and refrigerate, covered for at least two hours or as long as overnight.
• 3 heat the clarified butter in a heavy cast-iron skillet over medium heat.
• 4 brush the garlic off the hen, then place the hen in the skillet, skin side down. cover the hen directly with something flat (such as an ovenproof plate) and place a heavy object (such as a brick, a smaller iron skillet, or a pan filled with water) on top so the hen is firmly pressed down.
• 5 cook until the skin is deep golden brown and crispy, about 20 minutes. turn the bird, re-weight, and cook on the other side for about 15 minutes. pierce a thigh with a skewer. the hen is ready when the juices run clear.
• 6 serve on a bed of lettuce, garnished with the fresh vegetables, and accompanied with the sour plum sauce on the side.
• 7 for the sour plum sauce:.
• 8 in a large nonreactive saucepan, combine the prunes and enough cold water to barely cover. bring to a boil, then reduce the heat to low and simmer, covered, until the prunes are soft, 10 to 15 minutes.
• 9 drain the prunes, then pit and put them through a food mill. return the prunes to the saucepan. add the cilantro, garlic, coriander seeds, fenugreek, red pepper flakes to taste, 1/4 cup lemon juice, and salt. bring to a boil and heat for 2 to 3 minutes, then remove from heat. yaste and add more lemon juice, if desired.
• 10 cool the sauce to room temperature and transfer to a sterilized 1 quart jar. top with the oil. seal. and refrigerate. the sauce should stand for at least 4 to 6 hours before serving. the sauce will keep for up to two months in the refrigerator. this makes about 3 cups.