Cornish Game Hens with Orange and Herb Glaze

Merry Christmas eve! It's been a busy December for me between meetings, final exams, and term papers but now I finally have a recipe to post. We had a simple Christmas eve dinner which we prepared all while cooking things for Christmas day. My mom and I prepared a ham for breakfast tomorrow, which will also contribute to one of our side dishes: green beans with new potatoes and ham, a popular side dish in Indiana (and maybe other places in the US, though I'm not sure about that). We also made brownies using Bob's Red Mill brownie mix. They're not paleo, but they are gluten-free, easy to prepare, and the best brownie mix I have ever tasted. I added dark chocolate chips and pecans. Finally, we are making Pistachio Pear Spinach Salad, which is so good...I plan to eat a huge serving! For dinner, we had sugar snap peas and some delicious roasted cornish hens. The skin was a little crispy and chewy from an orange glaze and made a pretty presentation. This recipe was inspired by an old magazine recipe clipping, and I adjusted the recipe to make something unique.

Cornish Game Hens with Orange and Herb Glaze
Printable Recipe

1/2 tsp salt
1/2 tsp dried dill weed
1/2  tsp dried oregano
1/2 tsp black pepper
1/4 tsp paprika
1 tbsp olive oil
2 cornish game hens, split lengthwise
2 cloves minced garlic
4 scallions, sliced
1/2 cup low sodium chicken broth
1 medium orange, juiced
1 tsp honey

1. Preheat oven to 350 degrees F.
2.Mix all the dried herbs and spices and sprinkle evenly over the hens.
3. Heat the oil in a large skillet over medium heat. Brown the hens on both sides, about 10 minutes. Place the hens in a roasting pan. Roast for 30-35 min, or until juices run clear.
4. Return the skillet with the pan juices to medium-low heat. Add the garlic and scallions and cook until tender and fragrant. Then, add the broth, juice, and honey and cook until reduced over medium-low heat, about 20 min.
5. In the last 10 min of roasting the hens, brush with the glaze. Allow the hens to rest 5 min before serving.

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