Recipe by CYNDY
"These are wonderful to serve at a party. They look beautiful and taste even better. These should be marinated overnight; just place them into the oven before guests arrive and the work is done. Have the butcher cut the birds in half lengthwise for you, down the breast bone."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
grated fresh ginger root
Cornish game hens, halved lengthwise
These were terrific, nice and juicy! I bought them frozen and when they thawed I just cut them in half myself with a big chef's knife, no problem. I basted them with the marinade they were cooking in,about every 15 minutes while they were baking. I will definitely make these again!
this was not the flavor i was expectiong what apricot i only tasted soy sauce it was good but should be under a different name and the marinating time is important did it for 6 hours the first time and then let the other one sit overnight two different taste but still no apricot no ginger followed it to a tee
I tasted the marinade before putting it on my hens. Too much soy! So this is what I did! Let me back up first. I bought Apricot preserves just to make this dish but when it came time to make it I couldn't find it. So I went to our local store and all they had was peach and pineapple. So I bought both! Glad I did because I used all of both. I mixed them and put a cup and a half in the marinade. Adding about a 2x2 grated piece of ginger. Then after they were put in the oven I took the rest of the perserves and put it in a pot on low heat I added about 1/2 a tsp. of ginger about a 1/2 tsp. of cheyenne pepper and about the same of sesame oil. WOW!!! Taste it first and then tweek it! When the birds were all but 20 minutes done then I spooned the mixture over them and finished the cooking. Don't baste anymore after putting it on. My family and my company really loved it! Almost forgot... I doubled this recipe so that is why there is so much preserves in it! I made with this a gourmet mushroom risotto found on allrecipes. Submitted by MYLEEN.
This recipe was pretty tasty. I used boneless skinless chicken breasts instead of game hens, and my husband loved it. Next time, I think I will bread the chicken after it has been soaked in the sauce, though, for a more intense flavor. I also served this over jasmine rice mixed with apricot preserves and minced ginger. This recipe is a keeper. ; )
i used twice the amount of apricot reserve (jam actually) just a little less soy sauce, and dried ginger spice ( 10 mls). I didn't have the white wine, but this still came out tasting awesome and was extremely easy!
I was skeptical of this recipe at first, but I served it as the main course for Christmas dinner and it was a hit. The only thing I would to differently the next time I make this is use a rack to raise the meat out of the marinade while cooking. The very top was nicely browned, but the portions left in the juice had no color.
These are delicious and without the jam you would not have that great sticky glaze. Perhaps those who did not care for the recipe did not use fresh ginger. It is a huge crowd pleaser.
This was so easy and really delicious. My family loved them. Could easily use pork or chicken. I will certainly make this again.
* Percent Daily Values are based on a 2,000 calorie diet.
Apricot Ginger Game Hens
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 160
Rhubarb adds its tangy flavor to everything from salsa to lemonade. Don't forget the pie.
Warm weather calls for a cold, fruity smoothie. Choose from over 400 refreshing recipes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make impressive roasted game hens with a savory white wine sauce.
See how to make game hens stuffed with a simple cranberry and bread stuffing.
See how to grill game hens marinated in blood orange juice and rosemary.