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Fruited Cornish Hens

Yield 4 servings
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

Nutrition 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

How to Make It

  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.