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| Fruit – Stuffed Cornish Hens |
The hens should be stuffed just before they're baked. To toast the slivered
almonds, bake them in a 350° oven until lightly browned [6 – 8 minutes]. The
honey and soy sauce glaze gives the birds an appetizing brown sheen.
Ingredients
For the hens:
1/2 cup dried apricots, diced
1/3 cup long – grain white rice, cooked according to package directions
1/4 cup plus 2 tablespoons dried currants
1/4 cup each: chicken broth, sour cream or plain yoghurt
2 tablespoons slivered toasted almonds
4 green onions, chopped
1 1/2 teaspoons coarse salt
1 teaspoon curry powder
6 Cornish hens
1/4 teaspoon freshly ground pepper
For the honey glaze:
1/4 cup honey
2 tablespoons each: soy sauce, chicken broth
Method
Heat oven to 375°
Combine the apricots, cooked rice, currants, broth, sour cream, almonds, onions,
1 teaspoon of the salt and curry powder in a medium bowl. Sprinkle cavities of
birds with remaining salt and pepper. Spoon about 1/2 cup of the stuffing into each
bird. Arrange birds snugly in a roasting pan just big enough to hold them. For
glaze, combine the honey, soy sauce and broth in a small bowl; brush birds with
glaze.
Bake, basting with pan juices halfway through cooking period, until birds are
browned and the thickest part of the breast registers 165° on an instant – read
thermometer, about 40 minutes.
almonds, bake them in a 350° oven until lightly browned [6 – 8 minutes]. The
honey and soy sauce glaze gives the birds an appetizing brown sheen.
Ingredients
For the hens:
1/2 cup dried apricots, diced
1/3 cup long – grain white rice, cooked according to package directions
1/4 cup plus 2 tablespoons dried currants
1/4 cup each: chicken broth, sour cream or plain yoghurt
2 tablespoons slivered toasted almonds
4 green onions, chopped
1 1/2 teaspoons coarse salt
1 teaspoon curry powder
6 Cornish hens
1/4 teaspoon freshly ground pepper
For the honey glaze:
1/4 cup honey
2 tablespoons each: soy sauce, chicken broth
Method
Heat oven to 375°
Combine the apricots, cooked rice, currants, broth, sour cream, almonds, onions,
1 teaspoon of the salt and curry powder in a medium bowl. Sprinkle cavities of
birds with remaining salt and pepper. Spoon about 1/2 cup of the stuffing into each
bird. Arrange birds snugly in a roasting pan just big enough to hold them. For
glaze, combine the honey, soy sauce and broth in a small bowl; brush birds with
glaze.
Bake, basting with pan juices halfway through cooking period, until birds are
browned and the thickest part of the breast registers 165° on an instant – read
thermometer, about 40 minutes.
