Mahogany Glazed Cornish Hens

Total Time: 51 mins Preparation Time: 20 mins Cook Time: 31 mins

Ingredients

• Servings: 2
• 1 fresh cornish hens (1 1/2 pound) or 1 frozen cornish hen, thawed (1 1/2 pound)
• 2 tablespoons apricot preserves or 2 tablespoons seedless raspberry jam
• 1 tablespoon balsamic vinegar
• 1 tablespoon lower sodium soy sauce
• 2 teaspoons dijon mustard
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1/2 cup low sodium chicken broth
• 1/2 cup water
• 8 7/8 ounces whole grain brown rice
• 1 tablespoon margarine or 1 tablespoon butter
• 2 bunches watercress, tough stems ends trimmed
• 1/2 teaspoon grated peeled fresh ginger
• 1 peeled navel orange, pith removed and flesh coarsely chopped

Recipe

• 1 preheat oven to 450. grease 15 1/2 x 10 1/2"-inch jelly-roll pan. with poultry shears or chef's knife, cut cornish hen in half through breastbone and back. place hen halves, bone sides down, in prepared pan.
• 2 in small bowl, stir in preserves, vinegar, soy sauce, and dijon until blended. brush one-third of glaze over hen halves. sprinkle with 1/8 teaspoon each salt and freshly ground black pepper. pour chicken broth and 1/4 cup water into jelly-roll pan.
• 3 roast hen halves 10 minutes. brush with half of remaining glaze. add remaining glaze, adding more water (about 2 tablespoons) if pan is getting too brown. roast 10 minutes longer or until thermometer inserted into thigh (without touching bone) reaches 180. let stand 5 minutes.
• 4 while hen halves stand, heat rice as label directs; leave in pouch. cook watercress: in 12-inch skillet, heat margarine on medium-high until melted. add watercress and cook, covered, until watercress begins to wilt (about 1 minute), stirring once or twice. add ginger and cook 30 seconds, stirring.
• 5 in bowl, mix warm rice and orange pieces. place hen halves on 2 dinner plates. stir pan drippings to scrape up brown bits. pour drippings over hen halves; serve with orange rice and wilted watercress.