Apricot and Pine Nut Cornish Hens
Submitted by Sue Lowes on Jul 15, 2010

Cornish hens stuffed with rice pilaf and basted with apricot sauce

Servings:
4

Complexity:   
Medium

Total Time:
2 hours

Ingredients:
1&3/4 cup each chicken broth and water
2 packages (about 6 oz. each) rice pilaf mix
1 cup (about 6 oz) thinly sliced dried apricots
2 teaspoons dried oregano leaves
3/4 cup toasted pine nuts
1/3 cup thinly sliced chives or green onions
4 Cornish hens, about 1&1/2 pounds each
1&1/2 cups apricot jam
1 tablespoon each butter and lemon juice

Directions:
In a 10-12 inch frying pan over medium-high heat, bring broth and water to a boil. Add rice pilaf mixes, 1/2 cup apricots, and oregano. Cook according to pilaf package directions, eliminating last 5 minutes of cooking time (rice should be very moist). When rice mixture is cool, stir in pine nuts and chives.

Meanwhile, rinse hens inside and out, and pat dry; remove any extra fat. Fill each hen with rice mixture, packing firmly (reserve remaining rice to serve alongside hens; reheat just before serving). Use poultry pins to secure skin flaps over stuffing.

Place hens on a rack in a 10 X 15 inch baking pan. Cover hens in pan with foil, and roast at 400 for 30 minutes.

Meanwhile, in a 1 to 2 quart pan over medium heat, combine jam, butter, lemon juice, and remaining apricots; heat until hot.

After 30 minutes, uncover hens. Roast 15 minutes longer, then baste with half the apricot sauce. Roast 10 minutes more; baste with remaining sauce. Continue to roast until hens are golden brown, about 10 minutes longer.

Let hens rest at least 5 minutes before serving. Pour pan drippings into a bowl; spoon off and discard fat. Serve drippings and reheated reserved rice with hens.

Cook's Notes:
I know a whole bird is more than ample for one, but, they always disappear.