Cornish Game Hens Stuffed With Apricots & Prunes

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READY IN: 40mins
SERVES: 2-4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat the oil in the pressure cooker.
  • Brown the hens well on both sides.
  • Stuff each hen with 6 prunes and 4 apricots, interspersing the lemon slices among the dried fruits.
  • Truss the hens and set aside.
  • In the fat remaining in the cooker, saute the shallots, celery and ginger for 2 minutes.
  • Stir in the stock and salt; scrape up any browned bits that are sticking to the bottom of the pan.
  • Place the hens side by side in the sauce.
  • (You may need to put one hen on its side) Place the sweet potatoes on top Lock the lid in place and over high heat bring to high pressure.
  • Adjust the heat to maintain high pressure and cook for 10 minutes.
  • Quick release the pressure and check for doness by inserting a knife into the drumstick joint; if the meat is still pink, lock the lide back in place and return to high pressure, and cook for another minute or two.
  • Transfer the hens to a platter; remove the trussing.
  • Reserve in a warm place.
  • Add the orange zest and Grand Marnier and boil the sauce over high heat until the alcohol burns off and the sauce is reduced slightly, about 3-4 minutes.
  • Serve in a sauce boat, or pour over the stuffed hens.
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