Teriyaki Hens with Bok Choy

Recipe courtesy Food Network Magazine

Cook Time:40 min	Serves: 4 servings
Ingredients
2 Cornish game hens (about 11/2 pounds each), halved Kosher salt and freshly ground pepper 3/4 cup low-sodium soy sauce 1/4 cup hoisin sauce 1/4 cup rice vinegar 1 2-inch piece ginger, peeled and sliced	2 small red chile peppers, halved (remove seeds for less heat) 1 bunch scallions 1 grapefruit, halved 1 medium head bok choy, thinly sliced 1 tablespoon toasted sesame oil 2 teaspoons sesame seeds, toasted, for garnish

Directions

Preheat the oven to 425 degrees F. Season the hens with salt and pepper and

place skin-side up in a roasting pan. Roast until the skin is slightly crisp, about 25 minutes.
Meanwhile, combine the soy sauce, hoisin sauce, vinegar, ginger, 1 chile pepper and 1/4 cup water in a pot.
Cut half of the scallions into large pieces, and zest and juice half of the grapefruit; add to the pot.
Simmer, stirring occasionally, until thick and syrupy, about 20 minutes. Brush the hens with a few tablespoons
of the sauce and continue roasting until golden, about 8 more minutes.
Peel and segment the remaining grapefruit half and place in a bowl. Thinly slice the remaining scallions and
mince the remaining chile pepper; add to the bowl along with the bok choy, sesame oil, and salt and pepper to
taste. Place half a hen on each plate. Stir any pan drippings into the remaining sauce and drizzle over the
top. Serve with the bok choy salad and garnish with sesame seeds.

Mom’s note:

You can substitute chicken hindquarters for Cornish game hens