Fruited Cornish Hens Recipe
Summary
MethodBaked
Ingredients
| 2 (1 1/4-pound) Cornish hens | ||
| 2 tablespoons Madras curry powder | ||
| Vegetable cooking spray | ||
| Mango chutney | 1/4 Cup (16 tbs) | |
| Lime juice | 1/4 Cup (16 tbs) | |
| Rome apple | 3/4 Cup (16 tbs), coarsely chopped | |
| Anjou pear | 3/4 Cup (16 tbs), coarsely chopped | |
| Kiwifruit | 3/4 Cup (16 tbs), chopped | |
| Cranberries | 3/4 Cup (16 tbs) | |
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.
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.
Chef
