Glazed Cornish Hens With Roasted Apricots
2
- Prep Time10 min
- Total Time1 h 10 min
- Makes4 Servings
(Photo: Angus Fergusson)
Ingredients
2 tbsp butter, at room temperature
1/2 tsp paprika
2 frozen Cornish hens, about 750 g each
4 apricots, halved and pitted
2 tbsp apricot jam
Instructions
Preheat oven to 400F. Stir butter with paprika in a small bowl. Set aside.
Wash and dry hens well. Discard giblets. Rub paprika butter under and over skin of hens. Transfer to a 9 × 13-in. baking dish. Tuck wings under hens. Scatter apricots around the sides of baking dish.
Roast in centre of oven until golden-brown, about 30 min. Stir apricot jam with 1 tbsp hot water, then brush over hens. Continue roasting until a thermometer inserted into thickest part of thigh reads 170F, 10 to 15 more min. Transfer hens to a cutting board. Tent loosely with foil and let rest at least 5 min before serving. Cut each hen in half through the breastbone. Lay halves on 4 plates. Add a couple of apricot pieces to each and spoon about 1 tbsp pan juices overtop.
Nutrition (per serving)
Calories 486, Protein 36g, Carbohydrates 11g, Fat 33g, Fibre 1g, Sodium 141mg.
Note:
We tied the legs of our hens for the photo, but the recipe turns out just as well without doing so.
Get the rest of our easy one-hour spring menu.
