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apricot preserves orange juice Cornish hens salt green onions butter white rice chicken broth parsley cashews butter
Viewed: 115 - Published at: 5 years agoIngredients
- 3/4 c. apricot preserves
- 2 Tbsp. orange juice
- 2 Rock Cornish hens, thawed (1 1/4 lb.)
- salt and paprika
- 1/4 c. sliced green onions
- 2 Tbsp. butter or margarine
- 1 c. uncooked, mixed, wild and white rice
- chicken broth
- 1 Tbsp. minced parsley
- 1/2 c. cashews
- 2 Tbsp. butter or margarine
Method
- Mix apricot preserves and orange juice in small bowl.
- Remove giblets from hens.
- Place hens on rack in roasting pan; sprinkle lightly with salt and paprika.
- Roast hens in preheated 350° oven until thickest parts are fork tender and drumstick meat feels soft when pressed, 1 1/4 to 1 1/2 hours.
- Baste frequently with sauce during last 30 minutes of cooking time.
- Saute green onions in 2 tablespoons margarine in medium saucepan until tender, about 2 minutes.
- Stir in rice; cook according to package directions, substituting chicken broth for water and omitting salt.
- Stir parsley into rice.
- Saute cashews in 2 tablespoons margarine in medium skillet until golden, about 2 minutes; stir into rice. Spoon rice onto serving platter; arrange hens on rice and serve.
