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INGREDIENTS

1/4 c Orange liqueur
1/2 c Pitted dates
4 Rock Cornish Hens -; (abt 12
1/2 c Dried apricots
Juice of 2 limes -; (abt 1/4
1/2 c Dry white wine
2 Bay Leaves
Salt ; to taste
2 ts Dried thyme
1 c Roasted chicken stock
Olive oil; for brushing
Black Pepper ; freshly ground
2 tb Sugar

Servings

INSTRUCTIONS

Preheat the oven to 375 degrees. Rehydrate the apricots by covering them with boiling water and steeping them for 10 minutes before draining and slicing into quarters. Pit and roughly chop the dates, mix them with the apricots, and set aside. Combine the sugar with all of the liquid ingredients. Bring to a boil and simmer 10 minutes, then set aside. Season the Cornish Hens, inside and out, with salt and pepper. Place 1 bay leaf and 1/2 teaspoon of dried thyme inside each bird and close the body cavity by tieing with twine or with a skewer or toothpicks so that the bird holds its shape. Brush the hens with olive oil, place them breast side down in a roasting pan, and roast for 20 minutes. At the end of 20 minutes, pour off any excess fat from the pan turn the birds breast side up and roast 20 minutes more. At the end of this 20 minute roasting period, add the apricots, dates, and the liquid to the roasting pan, and braise the contents of the pan together for another 25 minutes. Check the oven every so often to see that the liquid has not all evaporated. If it has, add enough water to keep the bottom third of the hens moist. At the end of the cooking time, allow the hens to rest 10 minutes before serving. Place one hen on each dish and pour some of the apricot and date sauce over the top. This recipe yields 4 servings. Recipe Source: MICHAEL?S PLACE with Michael Lomonaco From the TV FOOD NETWORK - (Show # ML-1A06 broadcast 02-22-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-28-1997 Recipe by: Michael Lomonaco

NOTES

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Braised Cornish Hens with Apricots And Dates

1/4 c Orange liqueur
1/2 c Pitted dates
4 Rock Cornish Hens -; (abt 12
1/2 c Dried apricots
 Juice of 2 limes -; (abt 1/4
1/2 c Dry white wine
2 Bay Leaves
 Salt to taste
2 ts Dried thyme
1 c Roasted chicken stock
 Olive oil; for brushing
 Black Pepper freshly ground
2 tb Sugar

Preheat the oven to 375 degrees. Rehydrate the apricots by covering  them with boiling water and steeping them for 10 minutes before  draining and slicing into quarters. Pit and roughly chop the dates,  mix them with the apricots, and set aside. Combine the sugar with all  of the liquid ingredients. Bring to a boil and simmer 10 minutes,  then set aside. Season the Cornish Hens, inside and out, with salt  and pepper. Place 1 bay leaf and 1/2 teaspoon of dried thyme inside  each bird and close the body cavity by tieing with twine or with a  skewer or toothpicks so that the bird holds its shape. Brush the hens  with olive oil, place them breast side down in a roasting pan, and  roast for 20 minutes. At the end of 20 minutes, pour off any excess  fat from the pan turn the birds breast side up and roast 20 minutes  more. At the end of this 20 minute roasting period, add the apricots,  dates, and the liquid to the roasting pan, and braise the contents of  the pan together for another 25 minutes. Check the oven every so  often to see that the liquid has not all evaporated. If it has, add  enough water to keep the bottom third of the hens moist. At the end  of the cooking time, allow the hens to rest 10 minutes before  serving. Place one hen on each dish and pour some of the apricot and  date sauce over the top. This recipe yields 4 servings.    Recipe Source: MICHAEL?S PLACE with Michael Lomonaco From the TV FOOD  NETWORK - (Show # ML-1A06 broadcast 02-22-1997) Downloaded from their  Web-Site - http://www.foodtv.com    Formatted for MasterCook by MR MAD, aka Joe Comiskey -  jpmd44a@prodigy.com    02-28-1997    Recipe by: Michael Lomonaco

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Nutrition

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Serving Size: 1 Serving (86g)
Recipe Makes: 4 servings

Calories: 234
Calories from Fat: 3 (1%)

Amt Per Serving		% DV

	Total Fat 0.3g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 2.9mg		0 %
Potassium 401.7mg		11 %
Total Carbohydrate 51.6g		15 %
	Dietary Fiber 3.6g	14 %
	Sugars, other 48g
Protein 1.2g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 234

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