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Ingredientes
- 4 x Cornish game hens - (abt 1 1/4 lbs ea)
- 1/2 tsp salt
- 1/4 tsp freshly-grnd black pepper
- 1/2 c. Steels Gourmet Apricot Jam
- 1/2 tsp cinnamon
- 1/4 tsp cardamom
- 1 Tbsp. extra virgin olive oil
- 1 sm shallot finely minced
- 1 c. canned chicken broth
- 2 tsp ThickenThin Not/Starch Thickener
Direcciones
- Heat oven to 450 degrees.
- Rinse hens under cool running water and then drain and blot dry with paper towels. Place one hen on its breast. With poultry shears make a lengthwise cut down one side of the backbone to the tail. Repeat on other side of backbone; remove and throw away backbone. Remove and throw away fat inside the body and neck cavities. Place hen cut-side down and flatten with your hands. Transfer to a baking sheet. Repeat with remaining hens. Sprinkle with salt and pepper.
- In a small bowl, mix jam, cinnamon and cardamom. Set aside.
- Cook hens 25 min, till no longer pink inside and juices run clear.
- Heat broiler. Brush reserved glaze on hens. Broil 6 inches from heat source 2 min, till browned. Remove from broiler. Transfer hens to a serving platter; tent with foil to keep hot.
- In skillet over medium heat, heat extra virgin olive oil. Add in shallots and cook 2 min, stirring occasionally, till softened. Carefully pour accumulated juices from the baking sheet into skillet. Add in chicken broth. Bring to a boil over medium-high heat. Whisk in thickener. Simmer 1 minute till thickened. Transfer sauce to a gravy boat.
- This recipe yields 4 servings.
- Description: "The sweet-tart taste of apricot is comlemented by the fragrant aromas of cinnamon and cardamom."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 268g | |
| Recipe makes 4 servings | |
| Calories 445 | |
| Calories from Fat 290 | 65% |
| Total Fat 32.18g | 40% |
| Saturated Fat 8.46g | 34% |
| Trans Fat 0.0g | |
| Cholesterol 207mg | 69% |
| Sodium 509mg | 21% |
| Potassium 534mg | 15% |
| Total Carbs 0.58g | 0% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.01g | 0% |
| Protein 35.77g | 57% |
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