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- 9 tablespoons olive oil, divided
- 2 1/2 teaspoons chili powder, divided
- 2 tablespoons chopped fresh thyme
- 2 tablespoons onion powder
- 1 tablespoon garlic powder
- 1/2 teaspoon ground black pepper
- 4 1 1/2-to-2-pound Cornish game hens, each cut lengthwise in half
- 4 cups low-salt chicken broth
- 4 cups (loosely packed) fresh arugula
- 1 cup hickory-smoked almonds
Mix 3 tablespoons oil, 2 teaspoons chili powder, and next 5 ingredients in small bowl until paste forms. Spread paste all over hens. Let marinate 30 minutes at room temperature.
Prepare barbecue (medium heat). Grill hens until cooked through, turning occasionally, about 35 minutes. Transfer to platter and cool. DO AHEAD:Can be made 6 hours ahead; cover and refrigerate.
Heat 2 tablespoons oil in heavy large saucepan over medium-high heat. Add rice and stir 3 minutes. Add broth and currants; bring to boil. Reduce heat to low; cover and simmer until liquid is absorbed, about 15 minutes. Remove from heat and let stand, covered, 5 minutes.
Place arugula in large bowl. Top with hot rice; toss to wilt arugula. Cool.
Whisk remaining 4 tablespoons oil, 1/2 teaspoon chili powder, and vinegar in small bowl; pour over rice, add almonds, and toss. DO AHEAD:Can be made 3 hours ahead. Let stand at room temperature. Serve game hens with rice.
Grilled Game Hens with Basmati, Dried Currant, and Almond Salad - Recipes
Falafel with Lemon-Tahini Sauce
Active Time: 45 minutes • Total Time: 45 minutes plus chilling • Serves: 4
2 small lemons
3/4 cup Greek nonfat plain yogurt
1/2 cup well-stirred tahini (ground sesame seeds)
1/2 teaspoon salt
1/4 teaspoon paprika
1/8 teaspoon ground cayenne pepper
4 medium garlic cloves
1 small lemon
2 cans (16 ounces each) reduced sodium garbanzo beans (chick peas), drained
1 small onion (about 4 ounces), coarsely chopped (about 1 cup)
1/2 cup packed fresh cilantro leaves
1/2 cup packed fresh parsley leaves
2 tablespoons Schnucks all-purpose flour
1 tablespoon ground coriander
1 tablespoon ground cumin
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground black pepper
2-1/2 cups Schnucks vegetable oil, divided
1. Prepare Lemon-Tahini Sauce: From lemons, squeeze 3 tablespoons juice into medium bowl. With whisk, stir in remaining sauce ingredients until smooth. Cover and refrigerate until ready to serve. Makes about 1-1/4 cups.
2. Prepare Falafel: In food processor with knife blade attached, pulse garlic until finely chopped. Squeeze juice from lemon into food processor bowl with garlic. Add garbanzo beans and pulse until beans are coarsely chopped. Add onion, cilantro, parsley, flour, coriander, cumin, baking powder, salt and black pepper and process just until mixture is well combined and sticks together, occasionally scraping side of bowl with rubber spatula. Transfer to medium bowl cover and refrigerate at least 1 hour or up to overnight. Makes about 3 cups.
3. Lightly coat rimmed baking pan with some oil. Drop bean mixture by about 1/4 cupfuls into pan, then shape into 2- to 2-1/2-inch disks. Place disks back into pan freeze 15 minutes.
4. Meanwhile, preheat oven to 250°F. Place rimmed baking pan in oven while oven preheats. In 3-1/2- to 4-quart saucepan, heat remaining oil over medium-high heat 6 to 8 minutes or until deep-fat thermometer reaches 370°F. Adjust heat as needed to maintain oil temperature.
5. With slotted spoon, carefully lower 4 falafel disks into hot oil. Keep remaining falafel in freezer until ready to cook. Cook 5 to 7 minutes or until falafel turn dark brown. With slotted spoon, transfer falafel to paper towel-lined plate to drain, then transfer to baking pan in oven to keep warm. Repeat with remaining falafel disks, reheating oil to 370°F between batches. Serve falafel hot with Lemon-Tahini Sauce.
Each serving: about 580 calories, 34 g total fat (4 g saturated),1 mg cholesterol, 1243 mg sodium, 55 g carbohydrate, 13 g fiber, 20 g protein
Serve falafel and sauce in toasted pita with sliced tomatoes, lettuce and chopped onions, or over prepared basmati rice or couscous.