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    Honey and Coconut-Marinated Cornish Hens

    Source of Recipe

    Cooking Light-7/02

    List of Ingredients

    • 2 (1 1/4 pound) Cornish Hens
    • 1/4 cup chopped fresh cilantro
    • 1/4 cup chopped peeled fresh lemongrass
    • 1/4 cup light coconut milk
    • 1/4 cup honey, divided
    • 2 tablespoons fish sauce
    • 1 tablespoon grated peeled fresh ginger
    • 1 tablespoon Thai chile sauce
    • 2 cloves garlic


    1. Remove and discard giblets and necks from hens. Rinse hens with cold water; pat dry. Split hens in half lengthwise. Remove skin; trim excess fat.

    2. Place cilantro, lemongrass, coconut milk, 3 tablespoons honey, fish sauce and remaining ingredients in a blender; process until smooth. Pour mixture into a large zip-top plastic bag. Add hen halves; seal and marinate in refrigerator 12 hours or overnight.

    3. Preheat oven to 400 degrees.

    4. Remove hen halves from bag; reserving marinade. Place reserved marinade in a small saucepan. Bring to a boil; cook 1 minute, stirring frequently. Remove from heat.

    5. Place hen halves, meaty side up, on a broiler pan. Insert meat thermometer into meaty part of a thigh, making sure not to touch bone. Bake at 400 for 30 minutes, basting frequently with the reserved marinade. Brush remaining 1 tablespoon honey over hens, and bake hens an additional 20 minutes or until thermometer registers 180 degrees.

    6. Yield: 4 servings (serving size: 1 hen half). 253 cal, 5.6g fat, 29.8g pro, 21g carb, 0.1g fiber, 132mg chol 1.5mg iron, 788mg sod, 24mg calc.




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