Chile Rubbed Cornish Game Hen with Orange Scented Boniator and Red Wine Mojo

Yield: 1 quart

Carrot, finely grated – 2 1/2 cups
Radish, finely grated – 1 cup
Red onion, finely grated – 1/3 cup
Parsley, minced – 1 cup
Garlic, chopped – 3 Tbsp.
Fresh lemon juice – 1 cup
Salt – to taste
Olive oil – as needed

Carrot, finely grated , 2 1/2 cups
Radish, finely grated, 1 cup
Red onion, finely grated, 1/3 cup
Parsley, minced, 1 cup
Garlic, chopped, 3 Tbsp.
Fresh lemon juice, 1 cup
Salt – to taste
Olive oil – as needed

Metod:-

1. Place 2 cloves garlic in each hen. Combine chili powders with salt; season hen inside and out. Roast in preheated 400F oven until thermometer reaches 170F. Set aside.
2. Reduce orange juice to 2/3 cup. Cook boniato or sweet potato and drain. Mash with orange juice and stir in basil, cream, pepper and salt to taste.
3. To make sauce, place stock, wine, shallot, thyme and peppercorns in saucepan and reduce to 2/3 cup; strain.
4. To plate, split hens and place one half on plate. Spoon sauce on top and boniato or sweet potatoes on the side.