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

• 9 tablespoons olive oil, divided

• 2 1/2 teaspoons chilli powder, divided

• 2 tablespoons chopped fresh thyme

• 2 tablespoons onion powder

• 1 tablespoon garlic powder

• 1 matsked kosher salt

• 1/2 teaspoons ground black pepper

• 4 1 1/2- to 900g Cornish game hens, each cut lengthwise in half

• 475ml basmati rice

• 950ml low-salt chicken broth

• 80ml dried currants

• 4 cups (loosely packed) fresh rocket

• 1/4 cup red wine vinegar

• 240ml hickory-smoked almonds

Mix 3 tablespoons oil, 2 teaspoons chilli powder, and next 5 ingredients in small bowl until paste forms. Spread paste all over hens. Let marinate 30 minutes at room temperature.

Prepare barbecue (medium heat). Grill hens until cooked through, turning occasionally, about 35 minutes. Transfer to platter and cool. (Can be made 6 hours ahead; cover and refrigerate.)

Heat 2 tablespoons oil in heavy large saucepan over medium-high heat. Add rice and stir 3 minutes. Add broth and currants; bring to boil. Reduce heat to low; cover and simmer until liquid is absorbed, about 15 minutes. Remove from heat and let stand, covered, 5 minutes.

Place rocket in large bowl. Top with hot rice; toss to wilt rocket. Cool.

Whisk remaining 4 tablespoons oil, 1/2 teaspoons chilli powder, and vinegar in small bowl; pour over rice, add almonds, and toss. (Can be made 3 hours ahead. Let stand at room temperature.) Serve game hens with rice.

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