- 9 tablespoons olive oil, divided
- 2 1/2 teaspoons chili powder, divided
- 2 tablespoons chopped fresh thyme
- 2 tablespoons onion powder
- 1 tablespoon garlic powder
- 1 tablespoon kosher salt
- 1/2 teaspoon ground black pepper
- 4 1 1/2- to 2-pound Cornish game hens, each cut lengthwise in half
- 2 cups basmati rice
- 4 cups low-salt chicken broth
- 1/3 cup dried currants
- 4 cups (loosely packed) fresh arugula
- 1/4 cup red wine vinegar
- 1 cup hickory-smoked almonds
- Mix 3 tablespoons oil, 2 teaspoons chili 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 arugula in large bowl. Top with hot rice; toss to wilt arugula. Cool.
- 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. Let stand at room temperature.) Serve game hens with rice.