CATEGORY |
CUISINE |
TAG |
YIELD |
Vegetables, Fruits |
Cornish |
Main dishes, Game |
4 |
Servings |
INGREDIENTS
2 |
|
Cornish hens; 1 1/4-pound each |
2 |
tb |
Madras curry powder |
|
|
Vegetable cooking spray |
1/2 |
c |
Mango chutney |
1/4 |
c |
Fresh lime juice |
3/4 |
c |
Coarsely chopped rome apple |
3/4 |
c |
Coarsely chopped Anjou pear |
3/4 |
c |
Coarsely chopped peeled kiwifruit |
3/4 |
c |
Cranberries |
INSTRUCTIONS
1. 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.
Rub hen halves with curry powder. Place hen halves, meaty sides up, in a
shallow roasting pan coated with cooking spray. Bake at 450 oF for 25
minutes. Combine chutney and lime juice; stir well. Reduce oven temperature
to 350 oF, and brush chutney mixture over hen halves. Bake 25 minutes.
Arrange apple, pear, kiwifruit, and cranberries around hen halves in pan;
bake an additional 10 minutes or until hen juices run clear. 2. Place 1 hen
half and 3/4 cup fruit on each of 4 plates.
Yield: 4 servings.
CALORIES 264 (17% from fat); FAT 5.1g (sat 1.2g, mono 1.8g, poly 1.1g);
PROTEIN 17.4g; CARB 39.1g; FIBER 4.1g; CHOL 49mg; IRON 2.3mg; SODIUM 117mg;
CALCIUM 51mg.
Busted by Gail Shermeyer <4paws@netrax.net>
Recipe by: Cooking Light Magazine, January/February 1996
Posted to recipelu-digest by "Christopher E. Eaves" <cea260@airmail.net> on
Mar 23, 1998
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