Roasted Cornish Hens with Orange Ginger Glaze

Description

Roasted Cornish Hens with Orange Ginger Glaze

Serves 4

Ingredients:

1 onion, cut into quarters

1 orange, juice & zest

2 Cornish game hens, cut in half, backbone removed

1 tablespoon extra-virgin olive oil

1 teaspoon sea salt

½ teaspoons freshly ground black pepper

¼ cup orange marmalade

1 teaspoon minced fresh ginger

1 teaspoon fresh sage, chopped

Lentil Salad:

1 cup green lentils

1 tablespoon red wine vinegar

1 teaspoon sea salt

½ teaspoon fresh-ground black pepper

4 tablespoons extra-virgin olive oil

¼ cup thinly sliced scallions

1 tablespoon chopped parsley

Instructions:

Preheat oven to 400°F. Place onion in the pan. Place hens, skin-side up, on top; rub with oil and sprinkle with orange juice and zest, salt and pepper. Bake the hens until the juices run clear and an instant-read thermometer inserted in the center of the breast registers 165°F – will take about 30 minutes.

Combine marmalade, ginger and sage.

Remove hens from oven. Brush the hens with marmalade mixture. Bake until glaze is lightly browned, 2 to 3 minutes. Transfer the hens to a serving platter and serve with lentil salad.

Lentil Salad: Rinse the lentils. Cover with water and bring to a boil. Simmer and cook until tender (about 30 minutes). Drain. Make the dressing by whisking together scallions, parsley, vinegar and olive oil. Taste for seasoning. Toss the lentils with the dressing and refrigerate for 30 minutes.

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