Name: Greek Style Roasted Game Hens
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 1/4 cup sun-dried tomato (not oil packed); 1/3 cup of fresh mint, chopped; 1/4 cup kalamata olive, pitted and chopped; 1/4 cup golden raisin; 2 garlic cloves, chopped; 1/2 teaspoon lemon zest; 1/4 teaspoon salt; 2 Cornish hens, halved

Recipe by dicentra

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This is from my Eat Well Stay Well cookbook. I haven’t tried it yet, but I’m typing it up for ZWT II. Serves 4.

Ready In:: 40mins
Serves:
Units:

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ingredients

¹⁄₄ cup sun-dried tomato (not oil packed)
¹⁄₃ cup of fresh mint, chopped
¹⁄₄ cup kalamata olive, pitted and chopped
¹⁄₄ cup golden raisin
2 garlic cloves, chopped
¹⁄₂ teaspoon lemon zest
¹⁄₄ teaspoon salt
2 Cornish hens, halved

directions

Preheat the oven to 425. In a small saucepan bring 1 cup of water to boil. Add the sun-dried tomatoes and cook for 5 minutes to blanch.
Reserving 2 tablespoons of the cooking liquid, drain the tomatoes. Place the reserved cooking liquid in a medium bowl. When cool enough to handle, coarsely chop the sun-dried tomatoes and add them to the bowl.
Add the mint, olives, raisins, garlic, lemon zest, and salt to the sun-dried tomatoes, stirring to combine. Using your fingers, carefully lift the game hens’ breast skin and as much of the thigh skin as you can without tearing it.
Place ¼ of the stuffing mixture under the skin of each hen half.
Place the hens, skin side up, on a rack in a roasting pan, and roast for 25 minutes or until they are cooked through. Remove the skin before eating.

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