Fruited Cornish Hens

Name: Fruited Cornish Hens
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 177 milliliters coarsely chopped Anjou pear; 177 milliliters coarsely chopped Rome apple; 1 kilograms Cornish hens; 177 milliliters cranberries; 2 Tbsps Madras curry powder; 177 milliliters coarsely chopped peeled kiwifruit; 59 milliliters fresh lime juice; 118 milliliters mango chutney

Fruited Cornish Hens is a gluten free and dairy free main course. This recipe serves 4. One serving contains 757 calories, 50g of protein, and 40g of fat. This recipe covers 26% of your daily requirements of vitamins and minerals. Head to the store and pick up mango chutney, cranberries, cornish hens, and a few other things to make it today. To use up the kiwifruit you could follow this main course with the Kiwifruit and Midori Slushy as a dessert. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Remove and discard giblets from hens. Rinse hens under cold water, and pat dry.

Ingredients you will need

Water

Remove skin, and trim excess fat; split hens in half lengthwise. Rub hen halves with curry powder.

Ingredients you will need

Curry Powder

Dry Seasoning Rub

Place hen halves, meaty sides up, in a shallow roasting pan coated with cooking spray.

Ingredients you will need

Cooking Spray

Equipment you will use

Roasting Pan

Bake at 450 for 25 minutes.

Equipment you will use

Oven

Combine chutney and lime juice; stir well. Reduce oven temperature to 350, and brush chutney mixture over hen halves.

Ingredients you will need

Lime Juice

Chutney

Equipment you will use

Oven

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.

Ingredients you will need

Cranberries