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Game Hens With Papaya And Curry Pilaf

Chef.Foodie's picture
  Rock cornish game hens 40 Ounce (Two 20 Ounce Each Piec4Es)
  Butter/Margarine 2 Tablespoon, melted
  Curry powder 1 Teaspoon
  Curry pilaf 1⁄2 Cup (8 tbs)
  Chutney 3 Tablespoon, finely chopped (Major Greys)
  Lime juice 2 Tablespoon
  Papaya 1 Large (Or 2 Small)
  Lime wedges 3
  Salt To Taste
  Pepper To Taste

Thaw hens as directed on package (set giblets aside for other uses); rinse hens and pat dry.
Sprinkle inside cavities with salt and pepper.
Place hens slightly apart, breast sides up, in a roasting pan.
Combine butter and curry; brush over hens, using it all.
Roast, uncovered, in a 350° oven for about 1 hour or until leg joints move easily.
Meanwhile, prepare pilaf and set into oven alongside hens.
After 30 minutes' roasting, remove hens from oven, stir chutney and lime juice into pan drippings, and baste hens with mixture.
Return to oven and continue baking, basting hens with drippings 2 or 3 times.
Remove hens from pan and arrange on a warm serving plate; keep warm.
Peel papaya, cut in half, and discard seeds.
Cut in 1/2-inch-thick slices.
Turn papaya in pan drippings, then return to oven until papaya is heated through (about 5 minutes).
Remove papaya from oven and arrange around hens; spoon pan juices over top.
Garnish with lime wedges and serve with curry pilaf.

Recipe Summary

Difficulty Level: 
Side Dish
Preparation Time: 
5 Minutes
Cook Time: 
65 Minutes
Ready In: 
70 Minutes

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