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Wild Rice Hens with Pineapple Relish




Source of Recipe


Internet


List of Ingredients




10 Cornish hens with wild rice stuffing
melted butter, as needed

Relish:
16 ounces canned, chopped, drained pineapple
1/2 red bell pepper, chopped
3 tablespoons chopped green onions
1 tablespoon sugar
1 tablespoon fresh lime juice
1 teaspoon grated ginger root
1 tablespoon minced cilantro
1 teaspoon orange zest

Chicken Glaze:
2 ounces chicken stock
2 tablespoons cornstarch
2 tablespoons soy sauce

Arrange Cornish hens on lightly greased or parchment lined sheet pans. Brush with butter. Roast in preheated conventional oven at 400F for 60 to 70 minutes or until chicken is no longer pink. Remove from oven. Keep warm above 140F. To make pineapple relish, combine canned pineapple, red pepper, green onions, sugar, lime juice, ginger root, cilantro and orange zest. Mix well; cover and chill. To make the chicken glaze, combine chicken stock, cornstarch and soy sauce in saucepan. Mix until smooth. Bring to boil over high heat. Boil 1 minute. Remove from heat. Keep warm. To serve, ladle glaze over each Cornish hen and serve with pineapple relish. Garnish with fresh tarragon leaves and orange peel curls. Serves 10.


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