CORNISH GAME HENS WITH APRICOT SAUCE AND COUSCOUS ENJOY DAN:

GAME HENS WITH APRICOT SAUCE AND COUSCOUS FOR  THANKSGIVING

                                                                                                   By CHEF DAN:

Serves 4

INGREDIENTS:

2 Cornish hens

Kosher salt and freshly ground black pepper to taste

3 tablespoons butter

1 tablespoon lemon juice

1 cup apricot preserves

1/2-cup orange juice

1 teaspoon fresh ginger, grated

2 garlic cloves, minced

1/4-cup honey

1/2-grated onion

CRANBERRY COUSCOUS:

3/4- cup chicken broth

1/3-cup orange juice

Zest from 1/2-a orange

3/4-cup couscous

1/2-cup dried cranberries

1 tablespoon fresh ginger, grated

1 garlic clove, minced

4 Cornish game hens 1-1/4-to-2-1/2-pounds each

Orange wedges for garnish

DIRECTIONS:    (PRE-HEAT OVEN TO 375 DEGREES)

1.    In a sauce pan combine broth and orange juice.

2.   Bring to a boil, stir in couscous, cover and remove from heat.

3.   Let sit 5 minutes add zest from orange; set aside

4.   Melt the butter with the lemon juice and brush hens with mixture.

5.   In a saucepan, heat together apricot puree, juice, ginger, honey, and onion, and sauté, until well blended, about 3 minutes.

6.   Season cavities lightly with kosher salt, stuff hens with couscous mixture.

7.   Twist wing tips under back, holding sin in place, tie legs to tail.

8.   Transfer hens, breast side up, to a prepared baking dish.

9.   Pour apricot sauce over the hens, cover the dish with foil.

10.                Roast for 30 minutes.

11.                Uncover and roast for 1 hour or until internal temperature 165.

12.                Garnish with orange slices.

ENJOY DAN:                                      BON-APPETITE!!