APRICOT-CASHEW CORNISH HENS

Apricot-Cashew Cornish Hens image

Provided by Lynette !

Categories Chicken

Time 1h50m

Number Of Ingredients 10

4 cornish hens (1 1/2-2 pounds each)
1/2 tsp paprika
2/3 c apricot preserves
2 tsp grated orange rind
2 Tbsp orange juice
2 1/2 c chicken broth
6 oz package long-grain and wild rice mix
2 Tbsp butter
3/4 c roasted cashews
3/4 c sliced green onions

Steps:

1. Remove giblets from the hens; reserve for other uses. Rinse the hens with cold water, and pat dry. Close cavities, and secure with wooden picks; truss. Place hens, breast side up, in a lightly greased shallow roasting pan. Sprinkle hens with paprika. Bake, uncovered, at 350° for 1 hour.
2. Combine the apricot reserves, orange rind, and orange juice in a small bowl; stir well. Seat aside 1/3 cup of the apricot mixture. Brush the hens with the remaining 1/3 cup apricot mixture. Bake 30 minutes or until the hens are done, basting occasionally with the apricot mixture.
3. Bring the broth to a boil in a medium saucepan; add rice mix. Return to a boil; cover, reduce heat, and simmer 25 minutes or until the rice is tender and the liquid is absorbed.
4. Melt the butter in a small skillet over medium heat,. Add cashews and saute until lightly browned, Remove cashews from the skillet with a slotted spoon. Set aside.
5. Add green onions to the butter in the skillet, and saute until tender. Add the green onions to the rice mixture; stir well.
6. Place the rice mixture on a serving platter; sprinkle with the cashews. Place the hens on top of the rice mixture. Brush with the reserved 1/3 cup apricot mixture. Enjoy!