Chutney game hens

Yield: 4 Servings

Measure Ingredient
4 Cornish game hens
4 Cloves garlic; crushed
1 Onion; quartered
Salt and pepper
1 can (20-oz) chunk pineapple in juice
¼ cup Mango chutney
1 teaspoon Tarragon
Spicy rice

Preheat oven to 400F. Stuff cavity of each hen with garlic clove and onion quarter. Tie legs with string. Sprinkle with salt and pepper. Place in roasting pan. Cover with foil. Roast for 30 minutes. Drain pineapple, reserving juice. Combeing 2 tablespoons of the reserved juice with mango chutney and tarragon (reserve remaining juice and pineapple for Spicy Rice). Brush hens with chutney glaze. Roast 15 minutes longer. Serve with Spicy Rice.

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