Chutney Game Hens 4 Cornish game hens
4 Cloves garlic; crushed
1 Onion; quartered
Salt and pepper
1 cn (20-oz) chunk pineapple in juice
1/4 c Mango chutney
1 ts Tarragon
Spicy rice
Preheat oven to 400F. Stuff cavity of each hen with garlic clove and
onion quarter. Tie legs with string. Sprinkle with salt and pepper.
Place in roasting pan. Cover with foil. Roast for 30 minutes. Drain
pineapple, reserving juice. Combeing 2 tablespoons of the reserved
juice with mango chutney and tarragon (reserve remaining juice and
pineapple for Spicy Rice). Brush hens with chutney glaze. Roast 15
minutes longer. Serve with Spicy Rice.
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