Pair-o-Normal Game Hens with "Break on Through to the Other Side" of Mango Salsa

Pair-o-Normal Game Hens with "Break on Through to the Other Side" of Mango Salsa Recipe
Photo: Becky Luigart-Stayner; Styling: Mary Catherine Muir
This recipe is also terrific on the grill. Try the mango salsa with chips or quesadillas.

Yield:

4 servings (serving size: 1 hen half and about 2/3 cup salsa)

Recipe from

Cooking Light

Nutritional Information

Calories 303
Caloriesfromfat 29 %
Fat 9.7 g
Satfat 2.4 g
Monofat 3.8 g
Polyfat 2 g
Protein 31.8 g
Carbohydrate 23.1 g
Fiber 2.2 g
Cholesterol 95 mg
Iron 2.2 mg
Sodium 501 mg
Calcium 49 mg

Ingredients

Mango salsa:
2 cups diced peeled mango
1/2 cup thinly sliced green onions
1/2 cup diced red bell pepper
1/4 cup fresh lime juice
2 teaspoons minced seeded jalapeño pepper
2 teaspoons chopped fresh basil
2 teaspoons chopped fresh mint
2 teaspoons grated orange rind
Deviled seasoning paste:
1 tablespoon Dijon mustard
1 tablespoon honey
1 teaspoon curry powder
1 teaspoon dried oregano
1 teaspoon grated orange rind
1 teaspoon olive oil
1/2 teaspoon salt
1/4 teaspoon ground red pepper
1/8 teaspoon black pepper
2 (1 1/4-pound) Cornish hens

Preparation

Preheat oven to 425°.

To prepare mango salsa, combine first 8 ingredients in a bowl; cover and chill.

To prepare deviled seasoning paste, combine mustard and next 8 ingredients (mustard through black pepper) in a small bowl. Remove and discard giblets and necks from hens. Rinse hens with cold water; pat dry. Starting at neck cavity, loosen skin from breasts by inserting fingers, gently pushing between skin and meat. Lift wing tips up and over back; tuck under hens. Rub deviled seasoning paste under loosened skin. Place hens, breast sides up, on a broiler pan. Bake at 425° for 35 minutes or until juices run clear. Split hens in half lengthwise. Discard skin. Serve with mango salsa.

Zinfandel in Chicago,

Cooking Light

March 1999
My Notes

Only you will be able to view, print, and edit this note.

Add Note