Sunday, April 1, 2012

cooking: cornish hens with jalapeno and apricot stuffing

i was in an experimental mood so decided to try my hand at cornish hens
we had just come back from the park playing tennis and we were all in need of a hearty and warm meal.... this hit the spot!
i stuffed the hens with jalapeno and apricot stuffing and served it with some sauteed rainbow chard
for the stuffing start with a good handful of dried apricots, jalapenos and onion all small diced
add some crusty baguette with some good ole' s&p
moisten with 3 tablespoons of melted butter and chicken stock
the consistency should be moist but not soggy
prep your hens with a good washing and drizzle with some olive oil
stuff those bad boys 
{ they should look pretty bloated }
season the birds with some s&p and rosemary
sprinkle the left over stuffing in the dish
bake at 375 degrees for 50 minutes
the internal temp should read about 165 degrees when done
don't forget to sautee your rainbow chard with some olive oil and garlic
to chop your bird in half just carefully use a very sharp knife
next time i will make an apricot reduction sauce for the chicken since the jalapenos were so prominent... but the stuffing was my favorite part by far!

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