Prep 10 mins
Cook 1 hr 15 mins
Years ago I found this recipe on a box of Uncle Ben's original rice. I can always get the man at the meat counter to cut these in half for me even when they are frozen. My daughter loves getting her own "little chicken"
- 1⁄4 cup apple jelly
- 1⁄2 teaspoon cinnamon
- 2 rock cornish game hens, halved
- 1 (6 ounce) box long grain and wild rice blend
- 2 teaspoons apple jelly
- 1 1⁄2 cups red seedless grapes, halved or 1 red apple, cored and coarsely chopped
- 1⁄2 cup thinly sliced celery
- 1⁄3 cup unsalted cashews
- Combine 1/4 cup of jelly and cinnamon in a small sauce pan.
- Heat and stir until melted; set aside.
- Place hen halves, skin side up on a rack in a shallow roasting pan; sprinkle with salt.
- Roast in 350 degree oven for 20 minutes.
- Brush with the jelly/cinnamon mixture.
- Roast for 20 to 30 minutes longer or until browned and tender.
- While hens are roasting, cook rice and contents according to the package directions.
- Stir in 2 tablespoons apple jelly, grapes and celery.
- Sprinkle cashews over rice and serve with the hens.
I didn't actually cook these, my Mother-in-law did, but I did eat them. I had given her the recipe months ago. She said she followed the recipe exactly. They were really good totally different than the plain way we usually prepare them. Excellent!!!!
Pretty good, thank you for sharing!
This tasted like a gourmet dish without the fuss and time of cooking a gourmet meal. I rubbed salt and butter under the skin before cooking then glazed twice instead of once to get it really browned and sweet. This is my first time cooking cornish hens but certainly not my last!. I served this with the cinnamon glazed baby carrots recipe which complemented it quite well. Thanks, Karen, for the recipe!