Chicken and citrus – a natural match.
Recipe developed by Crush Online
Prep time: 30 min (keep hen in fridge overnight)
Baking time: 1½ – 2hrs min
Serves: a family of four
Cornish Hen:
Sticky ClemenGold® and Pink Peppercorn Glaze:
Roasted ClemenGold® Butter and Pistachio Baby Carrots:
Wash and dry the Cornish hen, salt with half the salt and place in the fridge overnight.
The next day…
Sticky ClemenGold® and Pink Peppercorn Glaze:
Mix all of the ingredients together in a bowl.
Cornish Hen:
Preheat the oven to 180 °C.
Truss the legs of the hen and baste with three quarters of the glaze. Reserve the rest of the glaze for basting half way through cooking time.
Cut the ClemenGold®s in half and cut the sweet potatoes into wedges and place on a baking tray with the hen. Drizzle with the olive oil (add a little extra oil if need be) and season with the remaining salt. Roast the hen for 1 ½ -2 hours, basting with the rest of the glaze, half way through the cooking time.
Roasted ClemenGold® Butter and Pistachio Baby Carrots:
Toss the carrots in the olive oil and half the salt, place on a baking tray and roast for about 15 minutes until the carrots are just cooked.
Dry roast the pistachios for 10 minutes in the oven on a baking tray and then chop in a food processor, be careful not to over process the pistachios.
Add the butter, ClemenGold® zest, ClemenGold® juice, vanilla seeds and the rest of the salt and pulse to combine.
Toss the carrots in the butter as soon as they come out of the oven. Season with salt and pepper and serve with the roasted hen, sweet potatoes and halved and roasted ClemenGold®s.
