Roast Cornish Game Hens With Spicy Fruit Salsa

Mashed sweet potatoes and sautéed green beans make colorful companions. Key lime pie is a refreshing way to wrap up. Taken from Top 20 quick and easy from 2000. I added the brining step to suit my tastes.

• Ready In: 45 mins
• Serves: 2

Ingredients

• 1⁄2 cup kosher salt, for brine
• 3⁄4 cup fruit salsa, bottled
• 1 1⁄2 tablespoons fresh thyme, chopped
• 1⁄2 teaspoon  hot pepper sauce
• 1  tablespoon olive oil
• 3⁄4 teaspoon ground allspice
• 1 3⁄4 lbs  Cornish hens, split in half along backbone

Directions

1. Mix kosher salt with 2 cups water to make brine.
2. Split hens, remove backbone, and soak in brine for 2 hours or as long as possible.
3. Preheat oven to 450°F.
4. Rinse hens well with cold water.
5. Mix first salsa, thyme and pepper sauce ingredients in medium bowl.
6. Transfer 3 tablespoons salsa mixture to small bowl and stir in oil and allspice.
7. Place hen halves on rack set on baking sheet.
8. Sprinkle with salt and pepper; brush with oil mixture.
9. Roast until juices run clear when thigh is pierced, about 25-30 minutes.
10. Transfer hen halves to plates.
11. Spoon remaining salsa mixture on top.