Tsyplyonok Tabaka (Pan-Fried Crispy Cornish Hens With Walnut-Garlic Sauce) — Jewish Food Society

Ingredients

• 1 cup olive oil
• 6 garlic cloves, heavily smashed
• 1 tablespoon turmeric
• 1 tablespoon smoked paprika
• 1 tablespoon freshly ground pepper
• 1 tablespoon garlic powder
• Juice and peel of one lemon (peel to be in strips, made with a vegetable peeler)
• Juice and peel of one orange (peel to be in strips, made with a vegetable peeler)
• 1 medium white onion, sliced into thin rings
• 1 ½ cups toasted walnuts, fully cooled
• 10 cloves garlic, peeled
• 1 teaspoon sea salt
• 1 teaspoon freshly ground black pepper
• 2 cups flat leaf parsley, stems removed, finely chopped
• 1 cup dill, stems removed, finely chopped
• 2 tablespoons red wine vinegar
• 1 teaspoon honey
• 1 ½ cups extra virgin olive oil
• 2 - 1 ½ - 2 lb. - cornish hens, poussins or small chickens
• 6 garlic cloves, peeled and heavily smashed
• 1 handful each of roughly chopped dill, cilantro, tarragon, flat-leaf parsley, mixed
• 6 tablespoons clarified butter (ghee), divided in half
• 2 tablespoons olive oil, divided
• Juice from ½ a lemon