Peachy Mango Roast Cornish Hens
Introduction
This is Mama Miche, and today in my Magic Kitchen: Peachy Mango Roast Cornish Hens.
I was going to make the Thai chili chicken thigh recipe on my YouTube channel and in the cookbook to be released soon, but I felt adventurous. I decided to play around and concoct another poultry dish for Rosh Hashanah this year. I'm so glad I did. The whole famdamily loved it, which is always a sweet way to celebrate a new year, with content bellies nourished, full, and happy. This is what I came up with. I hope you love it too!
Let Mama Miche make your kitchen magic. MMMK! Let's eat!
Tools
Large chef knife
Cutting board or mat
Measuring spoon & cups
Deep dish baking casserole
Baster
Ingredients
Makes 4 servings
2 Cornish hens
2 tbsp butter
2 tbsp olive oil
1 tbsp lemon pepper
2 tbsp Twice Stolen Spice™
2 medium peaches
1 mango
Directions
Prep Time: 5 minutes Cook Time: 45-65 minutes
Prep
Violate the hens with a rubdown of oil, butter, Twice Stolen Spice™, and lemon pepper
Slice fruit
Preheat oven to 350º F
Cook
Roast 45 minutes
Baste and add sliced fruit
Check after 15 more minutes, and if not done, give it another 10, etc, until it's cooked fully and the skin is crispy
Lemon squeeze at the end is optional but highly recommended
Notes:
Use a meat thermometer, and do not overcook
Plate with half a hen and any peach or mango slices that didn't fall apart
You can blend fallen-apart fruit into a lovely sauce
