Curtis Stone cooks a feast for KLG and Hoda

For hens:
Heat a small sauté pan over medium high heat.

Individually toast the cumin seeds, coriander seeds, fennel seeds, and fenugreek for 2 to 3 minutes each or until each spice is lightly toasted and gives off a fragrant smell. Swirl the pan often to ensure even toasting.

Allow the spices to cool slightly, then combine the toasted spices along with the paprika and the turmeric into a mortar and pestle or a spice grinder and grind until a smooth powder is achieved.

Spread the game hens onto a baking sheet and season each game hen generously with the spice rub.

Allow the game hens to marinate, meanwhile preheat a grill on medium high heat.

For sauce:
Combine the yogurt, cucumber, dill, and lemon juice in a large mixing bowl and whisk all ingredients until fully incorporated.

Season to taste with salt and pepper and refrigerate covered until serving.

Season the hens with salt and pepper on both sides and place on the grill breast side down for 5 to 6 minutes or until the skin has a nice golden color.

Watch the hens closely to ensure that the spice rub doesn’t cause the skin to burn on the grill.

Turn the hens and continue cooking for an additional 5 to 6 minutes or until a meat thermometer inserted into the thigh reaches 165F.

Remove the hens from the grill and allow to rest for 5 minutes.

Serve the game hens with the yogurt sauce.

Prepare the grill for medium-high heat.

Place the broccolini on a large baking sheet. Drizzle the olive oil and sprinkle the chili flakes over the broccolini and toss to coat. Season to taste with salt and pepper.

Grill the broccolini until tender and lightly charred, turning as needed, about 8 minutes.

Transfer to a plate and serve.

Preheat a grill on medium high heat.

Using a small paring knife, cut the stem end of a Brussels sprout to peel away the outer leaves.

Continue to cut the stem end of the sprout to allow each layer of leaves to be peeled away without ripping the leaves.

Repeat this process with all of the sprouts.

Once you have all of the sprouts’ leaves completely peeled, toss in a large mixing bowl with one tablespoon of olive oil. Season to taste with salt and black pepper and place the leaves onto the grill.

If the grill grates are too far apart to hold the sprout leaves, a grill cage which is used for grilling fish can be used. Grill the leaves for 4 to 5 minutes turning with tongs to ensure the leaves cook evenly and do not burn.

Leaves should be tender but firm, and they will have a slight charred look.

Remove from the grill to a mixing bowl. Toss the leaves with the remaining 1 tablespoon of olive oil and the balsamic vinegar. Crumble the goat cheese over the salad and toss gently.

Place the salad into a serving bowl or small salad platter and serve warm.