Asian Rock Cornish Game Hens by A Matter of Taste
4 Cornish Game Hens (Split 1/2 Lengthwise)
1 Cup Cherry Chutney or Jam (try American Spoon Foods Sour Cherry Preserves)
1 Bottle Teriyaki Sauce
1/2 t Cinnamon
Fresh Ginger Root
1/2 t Curry Powder
Orange Juice
Dash of Thyme
1 Cup Currants
1/2 Cup Dried Cherries
1 Cup Golden Raisins
Place hens skin side up in a greased, shallow baking dish. Cut fresh ginger root into 1/4 inch pieces, and using a garlic press, squirt a dash of juice on each half hen. Pour teriyaki sauce over hens and marinate overnight.
Bake hens at 450 degrees for 15 minutes or until golden brown. Meanwhile in a saucepan combine orange juice, dried cherries, chutney, almonds, cinnamon, curry powder, and thyme and simmer for 10 minutes to blend the flavors.
After baking hens for first 15 minutes, pour orange juice sauce over hens and reduce heat to 350 degrees and bake 1 hour longer.
Source: A Matter of Taste in Charlevoix, MI
Comments
Tuesday, Jul. 01, 2008
Debby Regiani
This was a wonderful meal. I tried it on guests and it was so easy. The best part was that you made it ahead, put it in the oven, visited with friends and it was done. No fuss. My guests raved over it and want the recipe. I will make it again! I do have a few questions though. I am assuming that you take the marinade out of the shallow dish before putting the orange juice mixture on top to bake. Also, there were almonds listed in the sauce, but not in the ingredient list. How many? Slivered? Toasted?
And one more question, how much orange juice? I put enough in the sauce pan to make the mixture sit in liquid.
Thanks for sharing a tasty dish.