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1
Preheat oven to 350 degrees F.
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2
Heat the oil in a 2-quart saucepan over medium heat and add the sausage.
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3
Cook until the fat is rendered, about 4 to 5 minutes.
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4
Add the onions, carrots and celery and cook until the onions are translucent, about 3 minutes.
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5
Add the garlic and 1 teaspoon of the orange zest and sweat for about 30 seconds.
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6
Add the rice and cook stirring continuously for 3 minutes.
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7
Add the raisins, almonds, parsley, thyme, cinnamon, 1 teaspoon of salt, 1/2 teaspoon black pepper, the chicken broth and bring to a boil.
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8
Cover the pot and place it in the oven and cook for 30 minutes.
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9
Remove the rice from the oven and increase the oven temperature to 375 degrees F. Place the rice on a sheet pan or a platter to cool.
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10
Combine the apricot jam, orange juice and remaining zest in a small mixing bowl and whisk to blend.
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11
Place the glaze in a saucepan over high heat and bring to a boil.
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12
Allow glaze to cook until reduced by half.
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13
This will take about 8 to 10 minutes.
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14
Season the hens with the remaining salt and pepper on the insides and out.
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15
Stuff each hen cavity with about 3/4 cup of the cooled rice and place in a roasting pan.
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16
Use a pastry brush to spread the glaze on the hens and place them in the oven.
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17
Roast the game hens for 15 minutes, remove from the oven, and spread another layer of glaze over the hens.
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18
Return the hens to the oven and roast for an additional 15 minutes.
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19
Remove the hens from the oven, spread the glaze over the hens, and return to the oven.
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20
Continue to cook for 30 more minutes, or until an instant read-thermometer inserted in the thigh registers 160 degrees F, and inserted into the rice registers 140 degrees F.
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21
Serve the hens with any extra rice pilaf.
