Game Hens with Papaya and Curry Pilaf
|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)|
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.