| 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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