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Entree
Indian
4 servings
55 minutes
40 minutes
2 game hens
Spice Grinders, Garden Herb with Sea Salt
Spice Grinders, Rainbow Peppercorn
1/4 cup olive oil
1 cup Pearl onions, skinned
1/4 cup balsamic vinegar
1/4 cup organic orange juice, freshly squeezed
2 organic green onions, chopped
2 tablespoons dried cranberries
1/2 tablespoon sherry vinegar
1 teaspoon ginger root, grated
1 pound organic peaches, pitted and cut into cubes
1/2 Tropical Dragon Fruit, peeled and cut into cubes
Preheat oven to 425°F.
Wash and dry game hens. Rub hens with a tablespoon of the olive oil and season with the Spice Grinder Garden with Sea Salt and the Spice Grinder Rainbow Peppercorn. Place on a rack in a baking pan. Cook for 40 minutes or until meat thermometer inserted into thigh reads 170°F.
Let rest 10 minutes and cut hens in half for serving.
In a sauté pan heat remaining olive oil and sauté pearl onions until lightly browned.
Add balsamic vinegar and orange juice. Set aside.
Combine green onion, cranberries, vinegar and ginger. Mix peaches and tropical dragonfruit, toss both together. On a serving plate, spoon chutney into the middle of the plate and place game hen halves onto chutney.
Spoon pearl onions around game hens and drizzle hens with balsamic sauce.
