Game Hens with Spiced Prunes
I'm so excited about tonight's Season 4 premiere of Downton Abbey that I wanted to cook something sophisticated and British-y. I searched for days for an elegant (but relatively easy) dish that I could envision Mrs. Patmore making in the fancy Grantham kitchen. Thank the stars I found a recipe for "Game Hen with Aromatic Sweet Potatoes and Prunes" in Simply Organic: A Cookbook for Sustainable, Seasonal, and Local Ingredients by Jesse Ziff Cool. Bingo. I switched up some things to make it paleo and refined-sugar-free, and the result is a feast fit for his or her lordship.
Game Hens with Spiced Prunes
3 medium-to-large sweet potatoes, peeled and chopped into cubes
1 large onion, thinly sliced (I used a mandoline)
2 tablespoons olive oil, divided
1 teaspoon turmeric
1 teaspoon paprika
1 teaspoon coriander
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
4 game hens, giblets removed and patted dry with paper towels
2 cups all-natural chicken stock
1 tablespoon grade B maple syrup
1/4 teaspoon maple extract
2 teaspoons cinnamon
1.5 cups all-natural pitted prunes (no preservatives)
1/4 cup chopped fresh cilantro
Pinch of saffron
Preheat the oven to 400. In a large and deep roasting pan, toss the sweet potatoes and onion with 1 tablespoon of the oil. Mix the turmeric, paprika, coriander, sea salt and pepper in a small bowl. Drizzle the remaining tablespoon of oil over the hens and rub with your hands, coating the hens on all sides. Sprinkle both sides of the hens with the spice mixture, place over the potatoes and roast for 30 minutes. In a medium saucepan, add the stock, maple syrup, maple extract, cinnamon, prunes, cilantro and saffron. Bring to a boil, then simmer until hens are done roasting. Remove pan from oven, reduce heat to 350 and pour the prune sauce over the potatoes (not the hens), mixing them gently. Roast for another 50-55 minutes.