Cornish Hens with Pistachio Paste
Meat

The pistachio paste is fine at room temperature which makes this dish
great for Shabbos lunch.

Makes 4 servings

Ingredients:

4 (1 pound) baby Cornish hens, butterflied, backbone removed, pressed
flat with your palm
2 cups shelled raw unsalted pistachio nuts, finely chopped, divided
salt and pepper
3 to 4 tablespoons olive oil
6 shallots, sliced
2 tablespoons fresh thyme or 2 teaspoons dried
12 ounces chicken stock, plus a little extra
4 basil or other brightly colored flat leaves for garnish

Preparation:

Preheat oven to 350 degrees F.

Stuff 1/4 cup of the chopped pistachio nuts under the skin of each of
the hens. Massage the nuts under the skin to help spread them out
evenly. Salt and pepper both sides of each hen.

Heat the olive oil in 2 large sauté pans (or plan to sear in batches).
Sear the hens, skin side down until golden brown. Remove hens from the
pan and place in roasting pans in a single layer. Set aside.

Add the shallots to the pan with the hen drippings. Sauté 6 to 7
minutes. Sprinkle in the thyme. Deglaze the pan with the chicken
stock, use a wooden spoon to unstick any nuts from the pan.

Meanwhile, place the hens, uncovered, in the oven. Roast for 30
minutes, or until done.

Prepare the pistachio paste. In a deep container, or in the bowl of a
food processor, place 1/2 cup chopped pistachio nuts. Add the shallots
and pan drippings. Using an immersion blender or food processor blend
into a paste. Thin with a little stock if needed.

Dollop a tablespoon or 2 of the pistachio paste on a basil or other
flat lettuce leaf, place on the side of the hen. Sprinkle all with the
remaining chopped pistachios.






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