Ingredients
8 Cornish game hens (20 to 24 ounces each)1/4 cup butter, softened1/2 teaspoon salt1/2 teaspoon pepper2 cups unsweetened apple juice1 tablespoon honey1 tablespoon Dijon mustardPECAN RICE:2 tablespoons butter1-1/2 cups uncooked long grain rice2 teaspoons ground cumin1 teaspoon curry powder4 cups reduced-sodium chicken broth1 cup chopped pecans, toasted3 green onions, thinly sliced1/2 cup golden raisins
Preparation
Tuck wings under hens; tie drumsticks together. Rub skin with butter; sprinkle with salt and pepper. Place hens breast side up in a shallow roasting pan.
Bake, uncovered, at 350° for 1 hour. Meanwhile, place apple juice in a small saucepan. Bring to a boil; cook until reduced by half. Remove from heat. Stir in honey and mustard. Set aside 1/2 cup for serving.
Brush hens with apple mixture. Bake, basting occasionally with pan drippings, until a thermometer reads 180°, 25-35 minutes longer. Cover hens loosely with foil if they brown too quickly.
For pecan rice, heat butter in a large saucepan over medium heat. Add rice, cumin and curry; cook and stir until rice is lightly browned, 2-3 minutes. Stir in broth. Bring to a boil. Reduce heat; simmer, covered, until rice is tender, 15-20 minutes. Stir in pecans, onions and raisins.
Cover hens; let stand 10 minutes before serving. Serve with rice and reserved sauce.
