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.

Note:

Zinfandel in Chicago,

March 1999
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