Pan Roasted Cornish Hen with Blue Corn Chorizo Dressing with Cranberry Mango Relish
- Level: Easy
- Yield: 6 servings
Ingredients
Blue Corn Chorizo Dressing:
1/2 cup unsalted butter
1 pound chorizo, finely diced
6 garlic cloves, finely diced
1/4 cup finely diced celery
1 medium onion, finely diced
1/4 cup diced carrot
1 poblano, finely diced
1 recipe blue cornbread, crumbled
1 teaspoon coarsely chopped thyme leaves
1 teaspoon coarsely chopped sage leaves
1 tablespoon coarsely chopped cilantro
1 egg
1/2 cup chicken stock
Salt and freshly ground black pepper
Cranberry Mango Relish
1 cup fresh cranberries
1/4 cup brown sugar
1 large mango, peeled, seeded and coarsely chopped
3 tablespoons finely diced red onion
1 tablespoon minced jalapeno
1/4 cup coarsely chopped cilantro
1/4 cup fresh lime juice
Salt and freshly ground pepper
Hens:
2 tablespoons unsalted butter
2 tablespoons olive oil
4 Cornish game hens
Salt and freshly ground pepper
Directions
- Preheat the oven to 350 degrees F. In a medium saute pan over medium heat, melt the butter and cook the chorizo, garlic, celery, onion, carrot and poblano for 3 minutes or until lightly browned. Transfer to a mixing bowl and add the cornbread, thyme, sage, cilantro, egg and stock and mix well. Place in 12 by 15-inch baking pan and bake for 25 minutes.
Cranberry Mango Relish
- In a hot skillet combine cranberries and brown sugar, cook until berries start to pop. Add all other ingredients, except cilantro, and heat, (add a spoon of water if sauce appears dry). Just before serving, toss in the cilantro.
Hens:
- Preheat the oven to 450 degrees F.
- In a hot roasting pan, melt the butter and oil. Season the hens with salt and pepper to taste and sear until browned all over. Place, breast side down in the pan and roast for approximately 12 to 14 minutes. Check for doneness by seeing if juices run clear when bird is tipped. Remove from the oven and let rest for 5 minutes. Plate hens alongside of the dressing and serve with the relish.