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.

Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2006
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