ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

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

Photo: Becky Luigart-Stayner; Styling: Mary Catherine Muir
Yield 4 servings (serving size: 1 hen half and about 2/3 cup salsa)
This recipe is also terrific on the grill. Try the mango salsa with chips or quesadillas.

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

Nutrition 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

How to Make It

  1. Preheat oven to 425°.

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

  3. 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