Fruited Cornish Hens Recipe

Summary

Method

Ingredients

 Cornish hens2 1⁄2 Pound (2 Whole, 1 1/4 Pound Each)
 Madras curry powder2 Tablespoon
 Vegetable cooking spray1
 Mango chutney1⁄4 Cup (4 tbs)
 Fresh lime juice1⁄4 Cup (4 tbs)
 Chopped rome apple3⁄4 Cup (12 tbs)
 Chopped anjou pear3⁄4 Cup (12 tbs)
 Peeled chopped kiwifruit3⁄4 Cup (12 tbs)
 Cranberries3⁄4 Cup (12 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 2870 Calories from Fat 1514

% Daily Value*

Total Fat 168 g258.6%

Saturated Fat 45.1 g225.4%

Trans Fat 0 g

Cholesterol 1145.4 mg

Sodium 1569.8 mg65.4%

Total Carbohydrates 140 g46.7%

Dietary Fiber 32.1 g128.4%

Sugars 81.5 g

Protein 202 g403.9%

Vitamin A 34.8% Vitamin C 369.2%

Calcium 36.2% Iron 102.8%

*Based on a 2000 Calorie diet

Directions

Preheat oven to 450°.
Remove and discard giblets from hens.
Rinse hens under cold water, and pat dry.
Remove skin, and trim excess fat; split hens in half lengthwise using an electric knife.
Rub hen halves with curry powder.
Place hen halves, meaty sides up, in a shallow roasting pan coated with cooking spray.
Bake at 450° for 25 minutes.
Combine chutney and lime juice; stir well.
Reduce oven temperature to 350°, and brush chutney mixture over hen halves.
Bake for 25 minutes.
Arrange apple, pear, kiwifruit, and cranberries around hen halves in pan; bake an additional 10 minutes or until hen juices run clear.
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