-By December 2011 Member Spotlight Tony Sumpter

 Servings 4


  • Game hen  (fabricated into frenched breasts and frenched hind quarters) 1 each
  • Tomatillos 3 each
  • Pumpkinseeds, shelled 2 T
  • Yellow onion, chopped 2Tb
  • Cilantro, chopped 1 T
  • Parsley, chopped 1 T
  • Epezote, chopped 1T
  • Chicken stock. 1.5 cups
  • Serrano pepper (optional) ½ tsp
  • Kosher salt TT
  • Fresh cracked pepper TT


  1. Half, season and oil tomatilos roast in the oven @ 350° F until  soft.
  2. Toast pumpkin seeds on low heat till aromatic.
  3. Place ½ stock and all ingredients except chicken in blender till smooth.
  4. Return to heat and let simmer for 5-10 minutes on low heat.
  5. During this time season and sear game hen skin side down till nice coloring.
  6. Turn over and place pan in oven at 350* F till internally 165*Fv , 15-20 minutes.
  7. Return sauce to blender and add remainder of stock and then blend till smooth.
  8. Return to pan and bring to temperature.
  9. Remove chicken deglaze pan with stock reduce.
  10. Pour over game hen and garnish with pumpkin seeds crushed.
  11. Serve with wild rice pilaf, roasted chayote squash, carrot and corn medley, and garnish with fried plantain chips.
  12. Notes: When using chayote squash remember to peel tough outer layer, roast tomatoes and pumpkin seeds on slow even heat as not to burn.
  13. (Inspired by Rick Bayless)