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:

1. Use a meat thermometer, and do not overcook 

2. Plate with half a hen and any peach or mango slices that didn't fall apart

3. You can blend fallen-apart fruit into a lovely sauce