Cornish Game Hen with Curried Plum Glaze |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Jason Gareffa of Los Angeles, California, writes: Pursuing a career in acting keeps me tremendously busy. Between my improv comedy classes, performances, auditions for film and television roles, and gigs as a DJ for weddings, I don't have a lot of extra time on my hands. But good food is important to me, especially since I need a lot of energy to stay on the go. So over the years, I've started experimenting in the kitchen. Now the other members of my improv group even like to come to my 'wrap parties' to taste my creations. Serve basmati rice (or regular white rice) on the side to complement the Indian flavors. Ingredients:
1 1 3/4-pound cornish game hen, halved lengthwise |
1/3 cup plum jam |
2 tablespoons mango chutney |
1 teaspoon curry powder |
1/4 cup low-salt chicken broth |
1 lime, halved |
chopped green onions |
chopped roasted salted peanuts |
Directions:
1. Preheat oven to 400°F. Rinse hen halves and pat dry. Sprinkle with salt and pepper. Line rimmed baking sheet with foil. Arrange hen halves, skin side up, on prepared baking sheet.
2. Combine plum jam, chutney, and curry powder in small saucepan. Stir over low heat until curried plum glaze comes to boil. Brush 2 tablespoons glaze over each hen half, coating generously. Add chicken broth to remaining glaze and reserve for sauce.
3. Bake hen halves until golden and tender, about 25 minutes. Transfer hen halves to plates. Squeeze fresh lime juice over each hen half. Pour pan juices into reserved glaze mixture and bring to boil. Reduce heat and simmer to thicken slightly, about 3 minutes. Spoon sauce around hen halves. Sprinkle with chopped green onions and chopped peanuts.
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