Glazed Hens With Cucumber-Cantaloupe Salad

Total Time:
40 min
Prep:
15 min
Cook:
25 min

Yield:
4
Level:
Easy

Ingredients
  • 2 Cornish game hens (about 1 1/2 pounds each)
  • Kosher salt and freshly ground pepper.
  • 2 to 3 teaspoons Asian chili sauce (such as sambal oelek)
  • 3 tablespoons fresh lime juice
  • 3 tablespoons packed dark brown sugar
  • 3 tablespoons extra-virgin olive oil
  • 1/2 small cantaloupe
  • 1 shallot
  • 1 English cucumber
Directions
  • Preheat the oven to 500 degrees F. Season the hens all over with salt and pepper, place on a rack in a roasting pan and roast 15 minutes.

  • Meanwhile, whisk the chili sauce, lime juice, brown sugar, olive oil and 2 teaspoons salt in a measuring cup to dissolve the sugar. Set half of the mixture aside in a bowl for the salad. Baste the hens with some of the remaining dressing, then rotate the pan and continue to cook until the hens are golden and a thermometer inserted into the thickest part of the thigh registers 160 degrees F, about 20 more minutes.

  • Meanwhile, peel and thinly slice the cantaloupe and shallot. Peel the cucumber, then halve lengthwise, seed and thinly slice. Toss the cantaloupe, shallot and cucumber with the reserved dressing.

  • Divide the salad among plates. Use kitchen shears to cut each hen in half and place one half on each plate. Drizzle the pan juices over the hens and salad.

  • Per serving: Calories 508; Fat 34 g (Saturated 8 g); Cholesterol 168 mg; Sodium 159 mg; Carbohydrate 20 g; Fiber 1 g; Protein 30 g

  • Photographs by Antonis Achilleos


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