Indian-Spiced Game Hens With Rhubarb Chutney

Indian-Spiced Game Hens With Rhubarb Chutney
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These grilled Cornish game hens are basted with a spicy butter mixture before grilling and served with a sweet and sour chutney.
15 min
Prep Time
45 min
Total Time
4 servings

Ingredients

Spiced Butter

1/4 cup
Land O Lakes® Butter, melted
2 teaspoons
finely chopped fresh garlic
1 teaspoon
cumin
3/4 teaspoon
ground cinnamon
3/4 teaspoon
ground coriander or ground ginger

Game Hens

2 (24-ounce)
Cornish game hens, cut in half

Chutney

1/3 cup
cider vinegar
1/4 cup
firmly packed brown sugar
1 tablespoon
finely chopped fresh gingerroot
1/4 teaspoon
ground cinnamon
2 cups
sliced fresh or frozen rhubarb, thawed
1/4 cup
golden raisins
1/3 cup
orange or apple juice

Directions

  1. Heat gas grill on medium orcharcoal grill until coals are ash white. Combine all spiced butter ingredients in small bowl.
  2. Brush game hens with spiced butter; place onto grill, skin-side up. Grill, turning occasionally, until game hens reach at least 180°F. and juices run clear when pierced with a fork (30 to 40 minutes).
  3. Meanwhile, combine vinegar, brown sugar, ginger and 1/4 teaspoon cinnamon in medium saucepan. Cook over medium-high heat until mixture comes to a boil.Reduce heat to medium-low.Cook 3 minutes; add rhubarb, raisins and orange juice. Increase heat to medium.Cook, stirring frequently, until rhubarb is very tender (13 to 15 minutes).
  4. Serve game hens with warm chutney.

Recipe Tips

- Use heavy kitchen shears to cut each game hen in half along the back and breast bone.

- The chutney can be made ahead up to one day. Keep refrigerated until ready to serve. Reheat gently on stovetop or microwave. Stir in 2 tablespoons of orange juice if the chutney is too thick.

Nutrition Facts (1 serving)

Calories
620
Cholesterol
235mg
Carbohydrates
29g
Protein
36g
Fat
40g
Sodium
210mg
Dietary Fiber
2g

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