Holiday Cornish Hens
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This looks as if you are a gourmet cook.
Chicken breasts can be substituted for cornish hens.
2 (1-1/4 pound) Cornish hens
2 tablespoons curry powder
1/2 cup mango chutney
1/4 lime juice
3/4 cup Rome apple, chopped
3/4 cup Anjou pear, chopped
3/4 cup kiwi, peeled and chopped
3/4 cup cranberries
Remove giblets from hens and rinse hens with water. Pat dry, remove skin and trim fat. Split hens in half lengthwise. Rub hens with curry and place meaty side up in a sprayed 9x13-inch pan.
Bake hens at 450 degrees for 25 minutes. While hens are baking, combine mango chutney and lime juice. Remove hens from oven and brush with chutney and lime juice. Pour any remaining into the pan with the hens. Return hens to oven and bake at 350 degress for another 25 minutes. While hens are baking, peel and chop apples, pears and kiwis. After 25 minutes, remove hens, add all fruit and bake 10 additional minutes or until juice is clear.
Serve 1/2 hen on top of couscous.