Fruited Cornish Hens

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Prepare a quick-cooking cornish hen for your next dinner gathering. They look impressive and are easy to pull together, even on a weeknight. Remember to add the fruit after 25 minutes.
4 servings


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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


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.

Place 1 hen half and 3/4 cup fruit on each of 4 plates.

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

Created date

October 2003

Nutritional Information

Calories 264
Caloriesfromfat 17 %
Fat 5.1 g
Satfat 1.2 g
Monofat 1.8 g
Polyfat 1.1 g
Protein 17.4 g
Carbohydrate 39.1 g
Fiber 4.1 g
Cholesterol 49 mg
Iron 2.3 mg
Sodium 117 mg
Calcium 51 mg