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Cornish Hens with Apricot Glaze

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 450F. 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.

Servings: 4 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

Calories: 994