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Makes 4 servings
- 4 cornish game hens, thawed (1 pound each)
- 1/4 cup finely chopped Onion
- 2 tablespoons chopped fresh parsley
- 1 garlic clove, minced
- 2 cups orange juice
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 cup melted butter or margarine
- 1/4 cup seedless Raisins
- 1/4 cup toasted sliced almonds
- 1 tablespoon cornstarch
- 2 tablespoons water
- 3 cups hot cooked rice
- fresh orange slices for garnish (optional)
- stuffed for garnish (optional)
Place hens in baking pan. Combine Onion, parsley, garlic and orange juice. Pour over hens; let marinate in refrigerator 1 hour. Remove hens from marinade; pat dry. Season with salt and pepper. Brush with butter, coating well on all sides. Arrange in 3-quart baking pan; bake uncovered at 400 degrees 30 minutes. Pour marinade over hens; sprinkle with Raisins and almonds; cover and continue baking 30 minutes longer. Remove from oven. Blend cornstarch with water. Transfer sauce from baking dish to small saucepan; stir in cornstarch mixture. Cook until thickened. Arrange hens on serving plate; surround with rice; spoon sauce over rice and hens. Garnish with orange slices and stuffed , if desired.