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Chutney Game Hens

4 Cornish game hens
4 cloves garlic, crushed
1 onion, quartered
salt and pepper
1 can (20 oz) chunk pineapple in juice
1/4 cup mango chutney
1 teaspoon tarragon
Spicy Rice

Preheat oven to 400F. Stuff cavity of each hen with garlic clove
and onion quarter. Tie legs with string. Sprinkle with salt and
pepper. Place in roasting pan. Cover with foil. Roast for 30
minutes. Drain pineapple, reserving juice. Combeing 2 tablespoons
of the reserved juice with mango chutney and tarragon (reserve
remaining juice and pineapple for Spicy Rice). Brush hens with
chutney glaze. Roast 15 minutes longer. Serve with Spicy Rice.


Spicy Rice

2 tablelspoons oil
2 cloves garlic, pressed
1 small onion, chopped
1 cup minced celery
1 cup brown rice
1 teaspoon salt
1 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon ground turmeric
1/8 teaspoon cayenne pepper
2 1/2 cups chicken broth
1/2 cup raisins
1 cup frozen peas, thawed
1/2 cup thinly slice green onions.

Heat oil in large saucepan. Saute garlic, onion, and celery until
onion is soft. Stir in rice, seasonings, the remaining pineapple
juice, chicken broth and raisins. Bring to a boil. cover. Simmer
50 minutes or until rice is done. Stir in peas, green onion and
pineapple. Heat through.

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