Cornish Hens with Apricot Glaze
Developed by Wendy Kalen at Atkins Kitchen.
The sweet-tart taste of apricot is complemented by the fragrant aromas of cinnamon and cardamom.
4 Cornish game hens (about 1 1/4 pounds each)
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup Steels Gourmet Apricot Jam *
1/2 teaspoon cinnamon
1/4 teaspoon cardamom
1 tablespoon olive oil
1 small shallot, finely chopped
1 cup canned chicken broth
2 teaspoons ThickenThin Not/Starch Thickener *
1. Heat oven to 450ºF. Rinse hens under cold 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 discard backbone. Remove and discard 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.
2. In a small bowl, mix jam, cinnamon and cardamom.
3. Cook 25 minutes, until no longer pink inside and juices run clear.
4. Heat broiler. Brush reserved glaze on hens. Broil 6” from heat source 2 minutes, until browned. Remove from broiler. Transfer hens to a serving platter; tent with foil to keep warm.
5. In skillet over medium heat, heat olive oil. Add shallots and cook 2 minutes, stirring occasionally, until softened. Carefully pour accumulated juices from the baking sheet into skillet. Add chicken broth. Bring to a boil over medium-high heat. Whisk in thickener. Simmer 1 minute until thickened. Transfer sauce to a gravy boat.
Cardamom is a spice used in Indian and Scandinavian cuisines. It can be found in most supermarkets.
Prep time: 20 minutes
Bake/Cook time: 35 minutes
Carbohydrates: 4 grams
Net Carbs: 3.5 grams
Fiber: 0.5 grams
Protein: 81 grams
Fat: 69 grams