This is a second version of a Georgian chicken dish which became very popular throughout the Soviet Union.  This version is adapted from Supra: A Feast of Georgian Cooking.  It is different from Garlicky Cornish Game Hens (Tabaka) because the game hens were marinaded in garlic and Georgian spices and there were no fresh herbs added at the end.  I am thinking of making a v3 in which the game hen is marinaded and then it is prepared exactly as in v1.

This is how I made it last night.  Amounts are for 1 game hen to serve two persons.

1 Cornish Game Hen, spatchcocked

9 cloves garlic

1.5 tsp. salt

3 Tbs. apple cider vinegar

1 Tbs. ground coriander

1 Tbs. blue fenugreek

.75 tsp. paprika

.25 cup vegetable oil for marinade + 1 Tbs. for cooking

The night before, marinade the game hen.

Roughly chop the garlic and put it in a mortar with the salt.  Crush into a paste.  Add the paste to a gallon ziplock baggie with the vinegar, coriander, fenugreek, paprika, and 0.25 cup of vegetable oil.  Mix well.  Add the game hen and massage the baggie to evently coat the game hen.  Put in the refrigerator overnight.

When ready to cook, put the contents of the baggie into a large cast iron skillet with 1 Tbs. of oil.  Over medium heat, cook the game hen cut side down for about 3 minutes.  Flip it over and cook it skin side down for another 5 minutes.  Cover the pan with a piece of baking parchment and put an empty cake pan on top of the paper.  Add weights to the pan to compress the game hen into an evenly thick package with lots of contact with the bottom of the pan.  Turn the heat to very low and cook slowly until the game hen is cooked through, as evidenced by the juices running clear and the legs moving freely.  Remove from the pan and place skin side up on a cutting board.  Cut the game hen in half and spoon on each half the pan juices.

This dish is traditionally eaten with Tkemali, a sour plum sauce.