Posted in Food/Wine (and preserving)

Lemon Curry Cornish Hen with Dried Fruit Rice Pilaf

lemon

I wish I had a photograph of this fine meal but I rather fear it was gone before it could be staged!  Next time I will double this recipe and prepare a chicken!  The flavors of this dish were just mouthwatering, a perfect blend of sweet, savory, salty, sour, and umami.  About the most delicious meat dish I have ever made!

Lemon Curry Cornish Hen

Take one Cornish hen and stuff the cavity with  3 slices of lemon, 3 cloves of sliced garlic, and 1 inch of sliced ginger root.

In a small bowl combine 1/4 cup of olive oil, 1 Tablespoon of curry powder (we like Simply Organic’s blend), 3 cloves of minced garlic and rub under the skin.  Salt and pepper the outside of bird.

Place hen on slices of lemon in a baking dish and bake for 1 hour at 375 degrees.

Rice Pilaf

Cook rice in broth and a bit of coconut oil with a pinch of saffron, pinch of cardamom, and salt and pepper.  When rice is done cooking add chopped apricots, dates, and toasted pine nuts.

Author:

Katie Lynn Sanders is the author of seven books, has been a speaker on sustainable living, and loves all things wine, regenerative agriculture, homesteading, travel, food, arts, crafts, books, and finding enchantment and inspiration in the smallest things. She lives on a one acre farm and vineyard, Pumpkin Hollow Farm, with her husband, fourteen chickens, three ducks, a giant Pyrenees, two goats, five cats, and visiting children and grandchildren in southern Colorado.

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