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Cornish Hens and Plums on Baby Spinach

 
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81

Yield

4

servings

Prep

20

min

Cook

40

min

Ready

60

min

Low Cholesterol, Cholesterol-Free, Trans-fat Free
 

Ingredients

5 each plums
red, ripe, halved, pitted
2 tablespoons onions
finely chopped
1 tablespoon balsamic vinegar
1 tablespoon honey
1 teaspoon cumin
ground
½ teaspoon salt
¼ teaspoon celery seeds
*
¼ each black pepper
ground
*
2 each cornish game hens
*
1 5 spinach
fresh, baby
*
Balsamic vinaigrette
½ cup olive oil
¼ cup balsamic vinegar
¼ cup water
½ teaspoon cumin
ground
¼ teaspoon salt
teaspoon black pepper
ground
*

Directions

Several hours or day before serving, prepare Balsamic Viniagrette: In pint jar with tight-fitting lid, shake all ingredients.

Cover and set aside until ready to serve.

About 1 hour before serving, heat indoor or outdoor grill to medium.

Coat grill rack with nonstick cooking spray.

On cutting board, finely chop 2 plum halves.

In bowl, mix chopped plum, the onion, vinegar, honey, cumin, salt, celery seeds, and pepper.

Lift skin on breasts of hens and spread ¼ of plum mixture under each.

Arrange hens, breast-side down, on grill rack 6 inches above heat and grill until golden brown--about 20 minutes.

Meanwhile, thread remaining 8 plum halves on several thin metal or soaked bamboo skewers.

Turn hens and grill on remaining side 15 to 20 minutes or until juices run clear when trhigh is pierced with fork.

Brush plums with some of Balsamic Vinaigrette and grill 3 minutes on each side.

Pour remaining Vinaigrette into cruet.

To serve, on large platter arrange spinach in an even layer.

Place hens on top.

Remove plums from skewers and arrange with hens.

Pass Balsamic Vinaigrette.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 156g (5.5 oz)
Amount per Serving
Calories 31479% of calories from fat
 % Daily Value *
Total Fat 27g 42%
Saturated Fat 4g 19%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 450mg 19%
Total Carbohydrate 6g 6%
Dietary Fiber 1g 5%
Sugars g
Protein 2g
Vitamin A 6% Vitamin C 14%
Calcium 2% Iron 6%
* based on a 2,000 calorie diet How is this calculated?

 

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