Chili-rubbed Game Hens with Scallions, Sweet Potatoes and Chimichurri

For many years, I have dreamed of travelling to Mexico.  Not to the beach resorts, but to Mexico City and San Miguel de Allende to take in the culture, the art and the stunning architecture. A special birthday was recently celebrated in this magnificent country.  The people were welcoming, the cuisine truly delicious and the art and architecture, spectacular.

I created an oven baked sheet pan dinner with some Mexican flavors that could make a wonderfull Cinco de Mayo dinner.  Game hens were roasted over a bed of scallions with sweet potato rounds and served with a zesty chimichurri sauce.  Can’t say it is authentic Mexican food but it was a delicious tribute to this country we fell in love with.  You could double the hens and veggies and have plenty of chimichurri for 4.

More Mexican inspired recipes can be found here.

• Servings: 2
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• 2 Cornish game hens, about 1 1/2 pounds each
  salt, pepper, chili powder, ground cumin
• 1 tablespoon olive oil
  2 sweet potatoes, peeled and sliced horizontally in 1 inch thick rounds
• 6 scallions, ends trimmed
• Preheat oven to 400 F.
  Pat the hens dry. Sprinkle the inside cavity generously with salt and pepper.
  On a shallow baking sheet just large enough to accomodate the hens and the veggies, spread the scallions. Place the hens on top of the scallions.  Rub with the chili powder and sprinkle with cumin.
  Toss the sweet potato rounds with the olive oil. Spread around both hens evenly. Roast in the lower part of the oven for 45 minutes, flipping  the sweet potatoes over once. Remove the hens from the sheet pan to a serving platter and serve with the vegetables and chimichurri sauce.

Chimichurri

• 1 cup lightly packed fresh cilantro leaves
• 1/2 cup lightly packed fresh flat-leaf parsley leaves
• 1/2 cup mint leaves
• 1/2 cup olive oil
• 1/2 cup  fresh lemon juice
• 4 tablespoons grated lemon zest
• 5 garlic cloves
• 1/2 teaspoon sea salt
• 1 teaspoon red pepper flakes
• 1 teaspoon ground cumin

In a blender, place all ingredients and purée to a sauce consistency. Can be made several days in advance and refrigerated.  Serve alongside the Cornish game hens.