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Cornish Game Hens with Apricot, Clementine and Ginger Marinade

by Lisa
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4 Cornish game hens, washed and patted dry
2 tbsp. butter, melted
1 large onion, sliced thin
8 ozs. sliced mushrooms
Salt/coarse grind black pepper

Marinade:

1 tbsp. olive oil
2 tbsp. rice wine vinegar
1/2 cup Clementine tangerine juice
1 tbsp. fresh grated ginger root
1/2 cup apricot jam
2 tbsp. Tamari soy sauce
4 cloves garlic, pressed

Preheat oven to 375°F.

Place Cornish game hens, breast side up, in a baking dish, (approx. 9" x 14" x 2"). Brush hens with melted butter, salt and pepper to taste and cover with the sliced onion and mushrooms.

In a blender or mixing bowl, blend all marinade ingredients and pour over the hens. Cover with foil and place in the oven. After 1 hour, remove the foil and baste well. Continue baking for another hour, basting with the marinade juices at least every half hour. The secret to this dish is in the length of cooking time and the amount of basting you do. It’s totally worth the effort.

 

- Recipe courtesy of Nancy Mehagian

 

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