Recipe - Roast Curried Cornish Hens

2 11/2pounds Cornish hens
1/3 cup Orange juice
One fourth cup Curry powder
2 tablespoon Mango chutney
2 teaspoon Vegetable oil
2 teaspoon Grated peeled fresh ginger
One fourth teaspoon Salt
Nonstick cooking spray
2 cup Water

1. Remove and discard giblets and necks from hens. Rinse hens under cold
water; pat dry. Split hens in half lengthwise; set aside. Combine juice and
next 5 ingredients in a large ziptop plastic bag. Add hens; seal bag, and
marinate in refrigerator 8 hours or overnight.

2. Preheat oven to 500 oF.

3. Coat a shallow roasting pan with cooking spray; add water to pan. Remove
hens from plastic bag. Remove hens from plastic bag, reserving marinade.
Place hen halves, skin sides up, in pan with water. Bake at 500 oF for 30
minutes or until hens are done, basting occasionally with reserved
marinade. Remove and discard skin before serving.

Yield: 4 servings (serving size: 1 hen half).

Selections: 4 P/M.

Per serving: Calories 225 (30 % from fat); Protein 34.1 g; fat 7.5 g (sat 2
g); Carbohydrates 2.8 g; Fiber 0.5 g; Cholesterol 99 mg; Iron 1.8 mg;
Sodium 132 mg; Calcium 26 mg.

Recipe by: Weight Watchers Magazine, Jul/Aug 1997, page 75

Posted to recipeludigest by "Christopher E. Eaves" cea260@airmail.net on
Mar 23, 1998