CHICKEN HENS WITH GARLIC AND SAGE AND RICE PILAF

Cornish Hens with Garlic and Sage

6 tablespoons coarse salt
2 teaspoons ground pepper
6 Cornish hens, each about 20 ounces
12 large garlic cloves, peeled
30 fresh sage leaves
1/4 cup olive oil
1 tablespoon minced fresh sage

Preheat oven to 450F. Line large rimmed baking sheet with foil. Combine the salt and pepper in a small bowl. Use half of this seasoning mixture to sprinkle the insides of the hens. Place 2 garlic cloves and 3 sage leaves in the the cavity of each of the Cornish hens. Using your fingers, gently lift the skin from the breast of each hen. Place 1 sage leaf under the skin. Brush oil on each hen. Sprinkle remaining salt and pepper mixture on hens. Sprinkle minced sage over all. Rub seasonings gently into the skin. Place prepared hens, breast side up, on baking sheets. Roast the birds for 10 minutes. Reduce heat to 425F. Continue cooking approximately 30 minutes, until juices run clear when meat is pierced with a small, sharp knife. Use an instant read meat thermometer to confirm the doneness of the meat. It should read 180 degrees in the thigh. Serves 6.

Rice Pilaf

2 tablespoons butter
1/2 onion, minced
1/2 red bell pepper, minced
2 pinches kosher salt
2 cups long grain rice
2 3/4 cups chicken broth
2 strips orange zest
pinch of saffron strands, steeped in 1/4 cup hot water
1 bay leaf
1 1/2 cups frozen peas, thawed
golden raisins and pistachios for garnish

Preheat oven to 350F. In a heavy, wide, lidded pan, melt butter over medium low heat. Add onion, red pepper and kosher salt. Sweat the onions and peppers until aromatic, stirring constantly. Add the rice and stir to coat. Continue stirring until rice smells nutty. Add chicken broth, orange zest, saffron and water and bay leaf. Bring to a boil. Stir once, then cover pan with moistened dish towel. Place lid on pan and fold towel corners over lid. Bake for 15 minutes. Then rest at room temperature for 10 to 20 minutes without removing the cover. Meanwhile, simmer peas in salted water until heated through or heat in a microwave. Remove lid from rice and turn out onto a platter. Add peas and fluff with a large fork. Add raisins and pistachios. Serves 6.