Cornish Game Hens With Bulgur, Raisins, and Pine Nut |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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From Cooking Light's October 2001 edition. I'm placing it here for safekeeping Ingredients:
3 (1 1/2 lb) cornish hens, skinned |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
2 cups coarsely chopped onions |
3 tablespoons fresh lemon juice |
2 tablespoons vegetable oil |
1 1/2 teaspoons ground cardamom |
1 1/2 teaspoons ground cinnamon |
3/4 teaspoon ground allspice |
cooking spray |
3/4 cup currants |
3 1/3 cups reduced-sodium fat-free chicken broth |
2 cups uncooked bulgur |
1 1/2 teaspoons ground cinnamon |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
1/3 cup pine nuts, toasted |
3 tablespoons butter, cut into small pieces |
Directions:
1. To prepare the hens, sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place the onion and next 5 ingredients (onion through allspice) in a food processor; process until smooth. Combine hens and onion mixture in a large zip-top plastic bag. Seal bag; marinate in refrigerator 1 hour, turning bag occasionally. Remove the hens from the bag; discard marinade.
2. Preheat oven to 400°.
3. Place hens on a broiler pan coated with cooking spray; bake at 400° for 35 minutes or until thermometer registers 180°.
4. To prepare the bulgur, soak currants in a bowl of water 15 minutes. Drain; set aside. Bring broth to a boil in a medium saucepan. Add the bulgur, 1 1/2 teaspoons cinnamon,1/2 teaspoon salt, and 1/4 teaspoon pepper; cover, reduce heat, and simmer 15 minutes or until liquid is absorbed. Stir in currants, pine nuts, and butter.
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