Cornish Hens and Plums on Baby Spinach Recipe

Name: Cornish Hens and Plums on Baby Spinach
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 each plums red, ripe, halved, pitted; 2 tablespoons onions finely chopped; 1 tablespoon balsamic vinegar; 1 tablespoon honey; 1 teaspoon cumin ground; 1/2 teaspoon salt; 1/4 teaspoon celery seeds; 1/4 each black pepper ground; 2 each cornish game hens; 1 5 spinach fresh, baby; 1/2 cup olive oil; 1/4 cup balsamic vinegar; 1/4 cup water; 1/2 teaspoon cumin ground; 1/4 teaspoon salt; ⅛ teaspoon black pepper ground

Servings: persons

5 each plums red, ripe, halved, pitted
2 tablespoons onions finely chopped
1 tablespoon balsamic vinegar
1 tablespoon honey
1 teaspoon cumin ground
1/2 teaspoon salt
1/4 teaspoon celery seeds
1/4 each black pepper ground
2 each cornish game hens
1 5 spinach fresh, baby
1/2 cup olive oil
1/4 cup balsamic vinegar
1/4 cup water
1/2 teaspoon cumin ground
1/4 teaspoon salt
⅛ teaspoon black pepper ground

1
Several hours or day before serving, prepare Balsamic Viniagrette: In pint jar with tight-fitting lid, shake all ingredients.
2
Cover and set aside until ready to serve.
3
About 1 hour before serving, heat indoor or outdoor grill to medium.
4
Coat grill rack with nonstick cooking spray.
5
On cutting board, finely chop 2 plum halves.
6
In bowl, mix chopped plum, the onion, vinegar, honey, cumin, salt, celery seeds, and pepper.
7
Lift skin on breasts of hens and spread 1/4 of plum mixture under each.
8
Arrange hens, breast-side down, on grill rack 6 inches above heat and grill until golden brown--about 20 minutes.
9
Meanwhile, thread remaining 8 plum halves on several thin metal or soaked bamboo skewers.
10
Turn hens and grill on remaining side 15 to 20 minutes or until juices run clear when trhigh is pierced with fork.
11
Brush plums with some of Balsamic Vinaigrette and grill 3 minutes on each side.
12
Pour remaining Vinaigrette into cruet.
13
To serve, on large platter arrange spinach in an even layer.
14
Place hens on top.
15
Remove plums from skewers and arrange with hens.
16
Pass Balsamic Vinaigrette.

341

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

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

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 16 ingredients. The key ingredients include: 5 each plums red, ripe, halved, pitted, 2 tablespoons onions finely chopped, 1 tablespoon balsamic vinegar, 1 tablespoon honey, and more.

Yes, Cornish Hens and Plums on Baby Spinach falls under the Vegetarian 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!

Cornish Hens and Plums on Baby Spinach

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions