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| Fruited Cornish Hens Recipe |
Category: Game
Rating:
N/A
Servings: 4
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Ingredients
2 cornish hens; 1 1/4-pound each
2 tablespoon madras curry powder
1 vegetable cooking spray
1/2 cup mango chutney
1/4 cup fresh lime juice
3/4 cup coarsely chopped rome apple
3/4 cup coarsely chopped anjou pear
3/4 cup coarsely chopped peeled kiwifruit
3/4 cup cranberries
Cooking Directions:
1. 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. Rub hen halves with curry powder. Place hen halves, meaty sides up, in a shallow roasting pan coated with cooking spray. Bake at 450 oF for 25 minutes. Combine chutney and lime juice; stir well. Reduce oven temperature to 350 oF, and brush chutney mixture over hen halves. Bake 25 minutes. Arrange apple, pear, kiwifruit, and cranberries around hen halves in pan; bake an additional 10 minutes or until hen juices run clear. 2. Place 1 hen half and 3/4 cup fruit on each of 4 plates.
Yield: 4 servings.
CALORIES 264 (17% from fat); FAT 5.1g (sat 1.2g, mono 1.8g, poly 1.1g); PROTEIN 17.4g; CARB 39.1g; FIBER 4.1g; CHOL 49mg; IRON 2.3mg; SODIUM 117mg; CALCIUM 51mg.
Busted by Gail Shermeyer <4paws@netrax.net>
Recipe by: Cooking Light Magazine, January/February 1996
entreeses,game
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