Wild Rice Cornish Hen with Pineapple Relish

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Wild Rice Cornish Hen with Pineapple Relish

Glazed, roasted Cornish hens stuffed with wild rice and served with a chilled pineapple relish.

Serves: 20


	Ingredients 20 (frozen 12 oz) Tyson Specialties Cornish Game Hens with Wild Rice Stuffing Melted butter, as needed 2 lb canned, chopped, drained pineapple 6 oz chopped red bell peppers 3 Tbsp chopped green onions 3 oz sugar 3 Tbsp fresh lime juice 1-1/2 tsp grated ginger root 3 Tbsp minced cilantro 1-1/2 tsp orange zest 4 oz chicken stock 4 Tbsp cornstarch 3 Tbsp soy sauce

Method

Arrange Cornish hens on lightly greased or parchment-lined sheet pan(s). Brush with butter. Roast in preheated conventional oven at 400 degrees F for 60 to 70 minutes or until chicken is no longer pink. Remove from oven. Keep warm above 140 degrees F.

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 2 Tbsp glaze over each Cornish hen and plate with 1/4 cup pineapple relish.

Garnish with fresh tarragon leaves and orange peel curls.