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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Prepare a quick-cooking cornish hen for your next dinner gathering. They look impressive and are easy to pull together, even on a weeknight. Remember to add the fruit after 25 minutes. Ingredients:
2 (1 1/4-pound) cornish hens |
2 tablespoons madras curry powder |
vegetable cooking spray |
1/2 cup mango chutney |
1/4 cup fresh lime juice |
3/4 cup coarsely chopped rome apple |
3/4 cup coarsely chopped anjou pear |
3/4 cup coarsely chopped peeled kiwifruit |
3/4 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° for 25 minutes. Combine chutney and lime juice; stir well. Reduce oven temperature to 350°, 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 3/4 cup fruit on each of 4 plates.
3. Note: Frozen, thawed cranberries may be substituted for fresh cranberries, if desired.
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