Curried Chutney-Glazed Cornish Hens

recipe

Yield:

4 servings (serving size: 1 hen half )

Recipe from

Oxmoor House

Recipe Time

Prep: 5 Minutes
Cook: 30 Minutes

Nutritional Information

Calories 205
Fat 4.1 g
Satfat 1.1 g
Protein 24.5 g
Carbohydrate 15.6 g
Cholesterol 111 mg
Iron 1.3 mg
Sodium 417 mg
Caloriesfromfat 18 %
Fiber 0.2 g
Calcium 18 mg

Ingredients

2 (1 1/4-pound) Cornish hens
Cooking spray
1/3 cup mango chutney
2 1/2 tablespoons lemon juice
1 teaspoon curry powder

Preparation

Preheat oven to 475°.

Remove and discard giblets and necks from hens. Rinse hens with cold water; pat dry. Remove skin; trim excess fat. Split hens in half lengthwise. Place hen halves, meaty sides up, on a foil-lined jelly-roll pan coated with cooking spray.

Combine chutney, lemon juice, and curry powder in a small saucepan; bring to a boil over medium-low heat. Remove from heat. Brush half of glaze evenly over hen halves.

Bake at 475° for 27 to 30 minutes or until done, basting with remaining glaze after 15 minutes.

Note: Get the butcher to halve the Cornish hens while they're frozen, or once they're thawed, use kitchen shears to cut the hens in half.