Stuffed Cornish Game Hens the Editors of Publications International, Ltd.
Makes 8 servings
|1||cup chicken broth|
|3/4||cup uncooked quick-cooking couscous|
|1/4||cup finely chopped shallots|
|1/4||cup diced celery|
|1/4||cup golden raisins|
|1/4||cup chopped dates|
|1/4||cup toasted pine nuts|
|1||teaspoon ground cumin|
|1/4||teaspoon black pepper|
|Nonstick cooking spray|
|4||Cornish game hens|
|2||tablespoons olive oil|
|Salt and black pepper|
|3/4||cup orange marmalade, thinned with 2 tablespoons water|
|Orange slices (optional)|
- Bring chicken broth to a boil in medium saucepan over medium heat. Remove from heat; stir in couscous. Let stand, covered, 5 minutes. Transfer couscous to large bowl; fluff with fork and set aside.
- In same saucepan, melt butter over medium heat. Add shallots and celery; cook, stirring frequently, until onion softens and begins to turn golden. Remove from heat; stir in raisins, dates, pine nuts, cumin, paprika, 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Add shallot mixture to couscous and stir until well incorporated. Let cool 10 minutes.
- Preheat oven to 450°F. Spray 11X7-inch baking pan with nonstick cooking spray. Fill hens with stuffing; place on pan. Lightly coat outside of hens with olive oil; season with salt and pepper.
- Roast hens 25 minutes. Reduce heat to 350° and continue to roast until hens are golden brown and juices run clear when pierced with a knife, about 25 minutes. Brush hens with marmalade during last 10 minutes of roasting. Transfer hens to large serving platter and garnish with orange slices, if desired.
|Saturated Fat||8 g|
|Total Fat||30 g|
|Calories from Fat||47 %|
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