Fruited cornish hens
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Cornish hens; 1 1/4-pound each | |
| 2 | tablespoons | Madras curry powder |
| Vegetable cooking spray | ||
| ½ | cup | Mango chutney |
| ¼ | cup | Fresh lime juice |
| ¾ | cup | Coarsely chopped rome apple |
| ¾ | cup | Coarsely chopped Anjou pear |
| ¾ | cup | Coarsely chopped peeled kiwifruit |
| ¾ | cup | Cranberries |
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 ¾ 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@...> Recipe by: Cooking Light Magazine, January/February 1996 Posted to recipelu-digest by "Christopher E. Eaves" <cea260@...> on Mar 23, 1998