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Grilled Game Hens with Basmati, Dried Currant, and Almond Salad

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026

Meets Patient’s editorial guidelines

This sophisticated high-protein dish features tender Cornish game hens marinated in a fragrant herb and chilli paste before being grilled to perfection. The succulent poultry is perfectly balanced by a vibrant basmati rice salad, which combines the peppery bite of fresh rocket with the sweetness of dried currants and a satisfying crunch from smoked almonds. It is a wonderful option for an alfresco dinner or a weekend gathering when you want to impress without spending hours in the kitchen.

Designed as an elegant yet healthy homemade meal, this recipe offers a refined twist on traditional roast chicken. The use of smaller game hens ensures the meat stays moist and absorbs the savoury spices beautifully. As the rice salad can be prepared ahead of time, it is an excellent choice for stress-free entertaining. Serve this dish alongside a crisp glass of white wine for a complete and wholesome dining experience.

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Ingredients for Grilled Game Hens with Basmati, Dried Currant, and Almond Salad

  • 9 tablespoons olive oil, divided

  • 2 1/2 teaspoons chilli powder, divided

  • 2 tablespoons chopped fresh thyme

  • 2 tablespoons onion powder

  • 1 tablespoon garlic powder

  • 1 tablespoon kosher salt

  • 1/2 teaspoons ground black pepper

  • 4 1 1/2- to 900g Cornish game hens, each cut lengthwise in half

  • 475ml basmati rice

  • 950ml low-salt chicken broth

  • 80ml dried currants

  • 4 cups (loosely packed) fresh rocket

  • 1/4 cup red wine vinegar

  • 240ml hickory-smoked almonds

How to make Grilled Game Hens with Basmati, Dried Currant, and Almond Salad

Mix 3 tablespoons oil, 2 teaspoons chilli powder, and next 5 ingredients in small bowl until paste forms. Spread paste all over hens. Let marinate 30 minutes at room temperature.

Prepare barbecue (medium heat). Grill hens until cooked through, turning occasionally, about 35 minutes. Transfer to platter and cool. (Can be made 6 hours ahead; cover and refrigerate.)

Heat 2 tablespoons oil in heavy large saucepan over medium-high heat. Add rice and stir 3 minutes. Add broth and currants; bring to boil. Reduce heat to low; cover and simmer until liquid is absorbed, about 15 minutes. Remove from heat and let stand, covered, 5 minutes.

Place rocket in large bowl. Top with hot rice; toss to wilt rocket. Cool.

Whisk remaining 4 tablespoons oil, 1/2 teaspoons chilli powder, and vinegar in small bowl; pour over rice, add almonds, and toss. (Can be made 3 hours ahead. Let stand at room temperature.) Serve game hens with rice.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 17 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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