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Fruited Cornish Hens

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  Cornish hens 2 1⁄2 Pound (2 Whole, 1 1/4 Pound Each)
  Madras curry powder 2 Tablespoon
  Vegetable cooking spray 1
  Mango chutney 1⁄4 Cup (4 tbs)
  Fresh lime juice 1⁄4 Cup (4 tbs)
  Chopped rome apple 3⁄4 Cup (12 tbs)
  Chopped anjou pear 3⁄4 Cup (12 tbs)
  Peeled chopped kiwifruit 3⁄4 Cup (12 tbs)
  Cranberries 3⁄4 Cup (12 tbs)

Preheat oven to 450°.
Remove and discard giblets from hens.
Rinse hens under cold water, and pat dry.
Remove skin, and trim excess fat; split hens in half lengthwise using an electric knife.
Rub hen halves with curry powder.
Place hen halves, meaty sides up, in a shallow roasting pan coated with cooking spray.
Bake at 450° for 25 minutes.
Combine chutney and lime juice; stir well.
Reduce oven temperature to 350°, and brush chutney mixture over hen halves.
Bake for 25 minutes.
Arrange apple, pear, kiwifruit, and cranberries around hen halves in pan; bake an additional 10 minutes or until hen juices run clear.

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Fruited Cornish Hens Recipe