Glazed Cornish hens with roasted apricots
0
- Prep Time10 mins
- Total Time1 hr 10 mins
- 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.
Wine Pairings
ELEGANT CORNISH HEN | DRY ROSÉ Pink wines are the go-to for summer entertaining, but there's no need to wait for the hot weather to serve food-friendly rosé. Hints of raspberry, strawberry and mint set off the sweet fruit and savoury spices of Glazed Cornish Hens with Roasted Apricots, and a creamy finish makes it especially company-worthy. Marqués de Cáceres Rioja Rosado, Spain, $17.
Note:
We tied the legs of our hens for the photo, but the recipe turns out just as well without doing so.