How to make it

  • Preheat the oven to 350 F. Bake the Cornish hens for 30 minutes, or until the juices run clear when the breast is pricked with a fork. While the hens are baking, heat the oil in a skillet and saute the garlic for 5 minutes over medium heat. Set aside. In a blender or food processor, combine the tamarind pulp, chicken stock, and sugar. Set 1/2 cup of the liquid aside and dissolve the cornstarch in it. Bring the remaining liquid to a boil. Remove the pan from the heat and mix a small amount with the reserved cornstarch mixture. Pour all liquid back into the pan, put the pan back on the stove, and cook over medium-low heat until the sauce is thick enough to coat the back of a spoon. When the hens are done, cut each in half and pour sauce over it. Garnish with cilantro and scallion

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  • ttaaccoo 9 years ago
    Thanks, chefbori!! I love tamarind, and never knew how to cook/prepare before. In my pantry I have a block 5X6" and 1 inch or so thick labelled tamarind. I think it is from thailand. Do I break off chunks and whirl in processor with liquid?
    Also, what is adobo? I have a little can called "chipotle in adobo" and it is scary hot to the taste buds!! I froze the stuff in ice cubes, and use it , 1/3 or less of the ice cube!! Is that your "adobo"?
    thanks for your help!!

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    " It was excellent "
    brianna ate it and said...
    This sounds incredible & a recipe I'm definately going to try. What is Adobo? Is it a seasoning I can mix up myself. '5' from me.
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