Greek Style Roasted Game Hens |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This is from my Eat Well Stay Well cookbook. Serves 4. Ingredients:
1/4 cup sun-dried tomato (not oil packed) |
1/3 cup fresh mint, chopped |
1/4 cup kalamata olive, pitted and chopped |
1/4 cup golden raisin |
2 garlic cloves, chopped |
1/2 teaspoon lemon zest |
1/4 teaspoon salt |
2 cornish hens, halved |
Directions:
1. Preheat the oven to 425. In a small saucepan bring 1 cup of water to boil. Add the sun-dried tomatoes and cook for 5 minutes to blanch.
2. Reserving 2 tablespoons of the cooking liquid, drain the tomatoes. Place the reserved cooking liquid in a medium bowl. When cool enough to handle, coarsely chop the sun-dried tomatoes and add them to the bowl.
3. Add the mint, olives, raisins, garlic, lemon zest, and salt to the sun-dried tomatoes, stirring to combine. Using your fingers, carefully lift the game hens’ breast skin and as much of the thigh skin as you can without tearing it.
4. Place 1/4 of the stuffing mixture under the skin of each hen half.
5. Place the hens, skin side up, on a rack in a roasting pan, and roast for 25 minutes or until they are cooked through. Remove the skin before eating.
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