One night in Spatchcock and the world’s your oyster… The bars are temples but the pearls ain’t free…
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One Night in Bangkok is from the musical Chess, which has music by ABBA’s Benny Andersson and Björn Ulvaeus, and lyrics by Tim Rice. It opened on the West End in 1986, and followed on Broadway in 1988.
The plot follows the story of two chess masters: Frederick (Freddie) Trumper (the American) and Anatoly Sergievsky (the Russian). Act II opens in Bangkok, Thailand, where the latest chess tournament is due to take place. One Night in Bangkok is sung by Freddie (originally played by Murray Head) as he experiences Bangkok nightlife.
My Chess-inspired entree recipe – One Night in Spatchcock – features butterflied Cornish hens (this technique of preparing poultry is also known as spatchcocking), with a coconut and Thai curry paste that gives the meat some wonderful flavor.
To spatchcock the hens I followed this simple tutorial, which was MUCH easier than I thought it would be! I mixed together coconut cream, red Thai curry paste and a little hot water, then spread it all over the hens. I seasoned them with salt and black pepper and they were ready for the oven.
I roasted them until the thickest parts of the hen had reached 165F – I used a probe thermometer for this! It took around 30 minutes.
- 2 Cornish hens, spatchcocked
- 50g coconut cream
- 1 tbs red Thai curry paste
- 1 tbs hot water
- salt and black pepper
- Preheat the oven to 380F.
- Place the spatchcocked hens onto a baking tray that has been lined with foil.
- Mix together the coconut cream, red Thai curry paste and hot water in a small bowl, then spread it all over the hens. Season with salt and black pepper.
- Roast until the thickest part of the hen has reached 165F.