Fruited Cornish Hens

Name: Fruited Cornish Hens
Ingredients: 2 (1 1/4-pound) Cornish hens; 2 tablespoons Madras curry powder; Vegetable cooking spray; 1/2 cup mango chutney; 1/4 cup fresh lime juice; 3/4 cup coarsely chopped Rome apple; 3/4 cup coarsely chopped Anjou pear; 3/4 cup coarsely chopped peeled kiwifruit; 3/4 cup cranberries

9 ingredients

3 steps

Ingredients

2 (1 1/4-pound) Cornish hens
2 tablespoons Madras curry powder
Vegetable cooking spray
1/2 cup mango chutney
1/4 cup fresh lime juice
3/4 cup coarsely chopped Rome apple
3/4 cup coarsely chopped Anjou pear
3/4 cup coarsely chopped peeled kiwifruit
3/4 cup cranberries

Directions

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° for 25 minutes. Combine chutney and lime juice; stir well. Reduce oven temperature to 350°, 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.
3

Note: Frozen, thawed cranberries may be substituted for fresh cranberries, if desired.