Cornish Game Hens Stuffed With Apricots & Prunes

Name: Cornish Game Hens Stuffed With Apricots & Prunes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon oil; 2 Cornish hens, about 1 1/4 to 1 1/2 lb each; 12 pitted prunes; 8 dried apricots; 1/2 small lemon, cut into 6 thin slices; 1/4 cup shallots or 1/4 cup onion, finely minced; 2 stalks celery, finely minced; 1 tablespoon fresh ginger, finely minced; 1 cup chicken stock or 1 cup chicken bouillon; 1/4 teaspoon salt, to taste (less if using canned stock or bouillon); 1 1/2 lbs sweet potatoes, peeled and halved (about 4); 1 tablespoon grated orange zest; 1/4 cup Grand Marnier

Servings: persons

1 tablespoon oil
2 Cornish hens, about 1 1/4 to 1 1/2 lb each
12 pitted prunes
8 dried apricots
1/2 small lemon, cut into 6 thin slices
1/4 cup shallots or 1/4 cup onion, finely minced
2 stalks celery, finely minced
1 tablespoon fresh ginger, finely minced
1 cup chicken stock or 1 cup chicken bouillon
1/4 teaspoon salt, to taste (less if using canned stock or bouillon)
1 1/2 lbs sweet potatoes, peeled and halved (about 4)
1 tablespoon grated orange zest
1/4 cup Grand Marnier

1
Heat the oil in the pressure cooker.
2
Brown the hens well on both sides.
3
Stuff each hen with 6 prunes and 4 apricots, interspersing the lemon slices among the dried fruits.
4
Truss the hens and set aside.
5
In the fat remaining in the cooker, saute the shallots, celery and ginger for 2 minutes.
6
Stir in the stock and salt; scrape up any browned bits that are sticking to the bottom of the pan.
7
Place the hens side by side in the sauce.
8
(You may need to put one hen on its side) Place the sweet potatoes on top Lock the lid in place and over high heat bring to high pressure.
9
Adjust the heat to maintain high pressure and cook for 10 minutes.
10
Quick release the pressure and check for doness by inserting a knife into the drumstick joint; if the meat is still pink, lock the lide back in place and return to high pressure, and cook for another minute or two.
11
Transfer the hens to a platter; remove the trussing.
12
Reserve in a warm place.
13
Add the orange zest and Grand Marnier and boil the sauce over high heat until the alcohol burns off and the sauce is reduced slightly, about 3-4 minutes.
14
Serve in a sauce boat, or pour over the stuffed hens.

342

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 tablespoon oil, 2 Cornish hens, about 1 1/4 to 1 1/2 lb each, 12 pitted prunes, 8 dried apricots, and more.

Yes, Cornish Game Hens Stuffed With Apricots & Prunes falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!