Chili-Rubbed Cornish Hens with Tangerine Sauce
Vary the spicy-but-sweet tangerine sauce that tops these chili-rubbed hens by substituting blood orange slices for the tangerine sections. The blood oranges, in markets in the early summer, will lend a slightly tarter flavor and extraordinary ruby-red color to this dish.
  • 1 tablespoon plus 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 2 Cornish game hens (1-1/2 pounds each), cut into quarters
  • 1 teaspoon olive oil, preferably extra-virgin
  • 1/3 cup frozen tangerine or orange juice concentrate, thawed
  • 1 cup water
  • 2 tablespoons brown sugar
  • 1 tablespoon ketchup
  • 1 tablespoon light molasses
  • 1 teaspoon reduced-sodium soy sauce
  • 1 tablespoon cornstarch
  • 1/8 teaspoon cayenne pepper
  • 3 tangerines, separated into sections
  • 1 cup finely diced red bell pepper

1. Preheat broiler. Spray broiler pan rack with nonstick cooking spray.

2. In a small bowl or cup, combine chili powder and salt. Rub hens on cut sides and under skin with chili powder mixture. Place them skin-side up in a single layer on prepared broiler pan and drizzle with oil.

3. Broil hens 5 to 6 inches from heat 25 to 30 minutes, turning pieces several times, until browned and cooked through.

4. Meanwhile, in a medium saucepan, whisk together tangerine juice concentrate, water, brown sugar, ketchup, molasses, soy sauce, cornstarch, and cayenne until smooth. Bring to a boil over high heat, stirring constantly, and cook until thickened. Remove from heat and stir in tangerine sections and bell pepper. Cover sauce and let stand at least 10 minutes, or until hens are done.

5. Serve sauce with hens. Remove skin before eating.

Nutritional Information
Per serving: 335 calories, 6.8g total fat, 1.5g saturated fat, 2.4g monounsaturated fat, 1.4g polyunsaturated fat, 2.5g dietary fiber, 36g protein, 32g carbohydrate, 114mg cholesterol, 509mg sodium.
Good source of: beta-carotene, potassium, vitamin C.

Date Published: 09/19/2005 > Printer-friendly Version

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