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.
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
How to Make It
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.
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I made this dish with chicken thighs and drumsticks (with skins on), which reduced the cooking time. I also used regular curry powder instead of the Madras curry powder. The results were wonderful! The curry/chutney taste of the chicken was beautifully complemented by the tart & sweet fruits. A big hit with the family. I served it with the Herbed Mashed Potatoes and the Broccoli, Watercress & Orange salad.
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