Chicken with Almonds and Raisins

 Newsday

2 fresh Cornish game hens, halved and including giblets

½ cup onion, chopped fine

2 cloves garlic, chopped fine

2 teaspoons fresh ginger, chopped fine

½ teaspoon turmeric

1 teaspoon salt or to taste

1 tablespoon blanched almonds, halved

1 tablespoon raisins

1 cup water

3 tablespoons fresh lemon juice

To blanch almonds, cover them in boiling water for one minute then rinse them in cold water.

Put the hens and giblets into a pan. Add the onion, garlic, ginger, turmeric, salt, almonds, raisins and water. Bring to a boil over moderate heat. Cook in covered pan for 30 minutes.

Cutting a Cornish hen in half is surprisingly easy.

Add lemon juice and cook for 15 minutes more or until the hens are soft and the sauce has thickened somewhat. Serve warm with rice, salad, assorted chutneys.

Served over some riced cauliflower!

My Rating: 4/5 "Such a dainty meal! The article said this is "a Calcutta Jewish recipe," which is a pretty neat fusion. I could have handled more flavor in the sauce, but the lemon juice makes it pleasant regardless and it's fun to enjoy the almonds and raisins."