Cornish Game Hens with Cilantro Chimichurri and Crispy Plantain Cake

-I cut the back bone out of my Cornish Game Hens and rubbed/marinated them in equal parts adobo seasoning and brown sugar moistened with enough olive oil to make it like wet sand. That sat in the fridge, covered in a large glass bowl for about 6 hours.
Then it was browned in a large cast-iron skillet on both sides before I transferred it to a 350* oven, breast-side down. I weighed down the birds with a smaller skillet that I lined in foil before it went in the oven . It needed about 45mins until it was cooked through.
-My 5 black plantains were steamed, then mashed with a little brown sugar, salt, cinnamon, minced & sauteed onion and about a cup of shredded, sharp cheddar cheese. Then I melted some olive oil and a TB of butter in a 10in skillet before spreading the mashed plantain mixture evenly in the hot skillet. (Think hashbrown-potato cake) I let one side brown for about 2min on med heat, then carefully inverted it onto a plate before flipping the other side into the skillet to brown. (Please turn off your fire before doing this, I don’t wanna be blamed for burnt shirt sleeves)
-And then I topped the hens with a cilantro-parsley chimichurri (I just used half the parsley as usual and subbed cilantro)
It was very yummy…my 2 year old loved it all (in his defense, I told him he was eating a banana cake)
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