Recipe by Slatts
My husband and I have very differing tastes in food but this one dish we both love equally. It was adapted from a Bon Appetit magazine and is nice enough to have on special occasions. The preparation is suprisingly easy for such an elegant dish. Serve with white rice.
Top Review by Linda S.
This was an excellent choice for Easter Dinner! In addition to the Game Hens we had a spiral ham which I put the same glaze on. Our entire menu was a hit! There is not one thing I would change about this recipe! Oh! I almost forgot ~ since we had company coming and a large menu, I sent my husband to the local Chinese restaurant for the rice ~ and I'd do that again and concentrate on my hens rather than rice I can pick up, precooked with a lot of leftovers! (Plus we got fortune cookies. . . . )
- 1 Cornish hen, halved lengthwise
- 1⁄3 cup apricot jam
- 2 tablespoons mango chutney
- 1 teaspoon mild curry powder
- 1⁄4 cup chicken broth
- 1 lime
- 1 green onion, chopped
- 1⁄4 cup salted peanuts, crushed
Directions See How It's Made
- Preheat oven to 400º.
- Rinse and dry game hen halves and sprinkle with salt and pepper. Place on foil lined baking sheet.
- Combine jam, chutney, and curry powder in a small saucepan over medium low heat. Once mixture comes to a boil brush two tablespoons over the game hens. Reserve the rest of the mixture for a sauce.
- Bake games in the oven for about 35 minutes or until golden.
- Add chicken broth to the remaining mixture in the sauce pan and bring to a boil. Reduce heat and simmer until slightly thickened.
- When ready to serve, place games hens on a plate of rice and top with lime juice, spoon sauce around the plate. Sprinkle with green onions and crushed peanuts.