Directions:
- Combine oil, vinegar, sherry, honey, cumin, anise and cinnamon in a small heavy saucepan. Simmer until mixture thickens slightly, stirring constantly (about 3 minutes).
- Salt and pepper hens generously and bursh them with glaze.
- Roast in 400 F oven until thigh juices run clearn when pierced (about 45-50 minutes). Be sure to baste hens with glaze every 10 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1086.52 Kcal (4549 kJ) | ||
| Calories from fat | 385 Kcal | ||
| % Daily Value* | |||
| Total Fat | 42.78g | 66% | |
|---|---|---|---|
| Cholesterol | 434.98mg | 145% | |
| Sodium | 330.62mg | 14% | |
| Potassium | 1353.95mg | 29% | |
| Total Carbs | 43.59g | 15% | |
| Sugars | 34.79g | 139% | |
| Dietary Fiber | 0.54g | 2% | |
| Protein | 97.07g | 194% | |
| Vitamin C | 5.7mg | 9% | |
| Iron | 6.1mg | 34% | |
| Calcium | 84.7mg | 8% | |
| Amount Per 100 g | |||
| Calories | 187.06 Kcal (783 kJ) | ||
| Calories from fat | 66.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.36g | 66% | |
|---|---|---|---|
| Cholesterol | 74.89mg | 145% | |
| Sodium | 56.92mg | 14% | |
| Potassium | 233.1mg | 29% | |
| Total Carbs | 7.5g | 15% | |
| Sugars | 5.99g | 139% | |
| Dietary Fiber | 0.09g | 2% | |
| Protein | 16.71g | 194% | |
| Vitamin C | 1mg | 9% | |
| Iron | 1.1mg | 34% | |
| Calcium | 14.6mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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