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

Ingredients

• 1 cup hickory-smoked almonds 
• 4 cups arugula fresh loosely packed ()
• 2 cups rice 
• 2.5 teaspoons chili powder divided
• 6 pound cornish game hens 
• 0.3 cup currants dried
• 2 tablespoons thyme leaves fresh chopped
• 1 tablespoon garlic powder 
• 0.5 teaspoon ground pepper black
• 1 tablespoon kosher salt 
• 4 cups low-salt chicken broth 
• 9 tablespoons olive oil divided
• 2 tablespoons onion powder 
• 0.3 cup red wine vinegar 

Equipment

• bowl
• sauce pan
• whisk
• grill

Directions

1. Mix 3 tablespoons oil, 2 teaspoons chili powder, and next 5 ingredients in small bowl until paste forms.
2. Spread paste all over hens.
3. Let marinate 30 minutes at room temperature.
4. Prepare barbecue (medium heat). Grill hens until cooked through, turning occasionally, about 35 minutes.
5. Transfer to platter and cool. (Can be made 6 hours ahead; cover and refrigerate.)
6. Heat 2 tablespoons oil in heavy large saucepan over medium-high heat.
7. Add rice and stir 3 minutes.
8. Add broth and currants; bring to boil. Reduce heat to low; cover and simmer until liquid is absorbed, about 15 minutes.
9. Remove from heat and let stand, covered, 5 minutes.
10. Place arugula in large bowl. Top with hot rice; toss to wilt arugula. Cool.
11. Whisk remaining 4 tablespoons oil, 1/2 teaspoon chili powder, and vinegar in small bowl; pour over rice, add almonds, and toss. (Can be made 3 hours ahead.
12. Let stand at room temperature.)
13. Serve game hens with rice.