Cornish Game Hens with Dried Fruit and Honey
- 3 tablespoons olive oil
- 1/2 cup blanched almonds
- 2 medium onions, thinly sliced
- 2 1 3/4-pound Cornish game hens, quartered
- 2 cups water
- 1/2 cup finely chopped fresh parsley
- 2 tablespoons minced peeled fresh ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/2 cup honey
- 1 cup mixed dried fruit (such as pitted dates, pitted prunes, and apricots), halved if large
- 1/3 cup raisins
- Heat 2 tablespoons oil in heavy medium skillet over medium heat.
- Add almonds; saute until golden, about 8 minutes.
- Turn almonds out onto paper towels and drain.
- (Can be made 2 days ahead.
- Store airtight at room temperature.)
- Heat remaining 1 tablespoon oil in heavy large pot over medium-high heat.
- Add onions and saute until beginning to brown, about 10 minutes.
- Add game hens, 2 cups water, chopped parsley, ginger, cinnamon, nutmeg, and cloves and bring to boil.
- Reduce heat to medium-low.
- Cover and simmer until game hens are cooked through, turning once, about 35 minutes.
- Using tongs, transfer game hen pieces to bowl.
- Degrease pan juices.
- Add honey, dried fruit, and raisins and simmer until fruit is tender, about 15 minutes.
- Return hen pieces to sauce.
- Season to taste with salt and pepper.
- (Can be made 1 day ahead.
- Cool slightly.
- Refrigerate uncovered until cold, then cover and keep refrigerated.)
- Rewarm game hens in sauce over medium-low heat.
- Transfer to large platter.
- Sprinkle with almonds.
olive oil, blanched almonds, onions, game hens, water, fresh parsley, fresh ginger, ground cinnamon, ground nutmeg, ground cloves, honey, mixed dried fruit, raisins
Taken from www.epicurious.com/recipes/food/views/cornish-game-hens-with-dried-fruit-and-honey-105525 (may not work)