Cornish Hens with Spicy Louisiana Plum Glaze

Prep Time: 1 Hour
Yield: 6 Servings

The great thing about this type of dish is the many variations and flavors that you can achieve with a little creativity. You may substitute any fresh fruit such as peaches, strawberries or blackberries. You may wish to use this recipe on boneless chicken breast or on a large roasting capon for your next holiday dish!


6 Cornish hens
3 cups sliced fresh plums, pits removed
salt and black pepper to taste
granulated garlic to taste
2 tbsps chopped thyme
2 tbsps chopped basil
2 tbsps chopped tarragon
1 tbsp chopped rosemary
2/3 cup plum preserves
½ cup hot & spicy ketchup
1 tbsp soy sauce
2 tbsps fresh lemon juice
1 clove garlic, minced
1 tsp fresh ginger, chopped
1/2 tsp lemon zest
2 tbsps sliced green onions
1 tbsp seeded and chopped jalapenos
1/4 cup light brown sugar
1 tsp balsamic vinegar


Preheat oven to 375°F. Wash hens well inside and out. Split each hen in half and remove the backbone. Pat hens dry and season both sides with salt, black pepper, granulated garlic, thyme, basil, tarragon and rosemary. Place hens in a large Dutch oven or roasting pan and roast for 45 minutes in oven. While hens are roasting, make glaze. In a food processor, combine all remaining ingredients except plums and process until smooth. Transfer to a saucepan and bring to a low simmer over medium-low heat. Add plums and simmer 10-15 minutes. When hens are finished, brush with glaze and roast an additional 15 minutes. Remove hens from oven and brush again with glaze. Transfer to a serving platter and serve any remaining glaze on the side as a dipping sauce.