Cornish Hen with Sun-Dried Tomatoes and Raisin Stuffing
(Serves 4)
4 Cornish hens
STUFFING:
1 diced medium onion
1 tablespoon minced garlic
1/2 cup chopped sun dried tomatoes
1/4 cup raisins
2 oz olive oil
2 diced green onions
1 cup chicken broth
4 cups crustless country-style white bread
1 teaspoon turmeric
1/4 teaspoon cumin
1/4 teaspoon coriander
salt and pepper to taste
1 bottle Chef Pascal Orange, Ginger & Coconut Sauce
In heavy skillet over medium-high heat add olive oil, onion and garlic, sauté until
translucent, about 5 minutes. Add sun dried tomatoes and raisins and stir for
2 more minutes. Transfer to a bowl, add cumin, turmeric, coriander, salt and
pepper to taste, green onion and crustless country-style white bread. Add chicken
broth and toss to blend. Pack the stuffing into the body. Lace up the body
cavity.
Preheat the oven to 400 degrees. Arrange the birds breast side up on the baking
pan. Add salt and pepper over the skin. Add 1/4 cup of chicken broth. Roast
for approximately 25 to 30 minutes until the thermometer registers 175 degrees.
Remove the birds to a platter and let stand for few minutes. Meanwhile, add
Orange, Ginger & Coconut Sauce to the baking pan. Place the roasting pan
on two burners over medium high heat. Bring the sauce to a simmer and using
a wooden spoon, scrape up the bottom of the pan. Pour the sauce over the Cornish
hens and serve.
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