Gallina Borrachas (Drunken Game Hens)

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  • Makes: 8 servings
  • Prep: 25 mins
  • Roast: 50 mins
  • Stand: 5 mins

Gallina Borrachas (Drunken Game Hens)

Directions

  1. Preheat oven to 400 degrees F. Sprinkle the cavity of each hen with salt and pepper; add one onion quarter and one thyme sprig to the cavity of each hen. Place hens in a roasting pan or large baking dish; pour 1 cup of the sherry over hens and inside cavities. Arrange hens, breast sides up, in roasting pan. Rub hens with butter to coat; sprinkle with salt and pepper.
  2. Roast hens for 50 to 55 minutes or until an instant-read thermometer inserted in an inside thigh muscle of each hen registers 180 degrees F, basting hens with juices from bottom of the pan every 10 minutes. Remove from oven; let stand for 5 minutes before carving.
  3. Meanwhile, in a medium saucepan combine oil, shallot, and the remaining 1/2 cup sherry. Bring to boiling over high heat. Stir in raisins, dates, apricots, and a pinch of salt; immediately remove from heat. Cover and let stand for 5 minutes. Stir in almonds, honey, and cumin.
  4. Cut each hen in half lengthwise. Arrange hen halves on serving platter; pour pan drippings over hens. Top with fruit-almond mixture.
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Nutrition Facts (Gallina Borrachas (Drunken Game Hens))

  • Per serving:
  • 679 kcal ,
  • 43 g fat
  • (13 g sat. fat ,
  • 7 g polyunsaturated fat ,
  • 17 g monounsaturated fat ),
  • 244 mg chol. ,
  • 338 mg sodium ,
  • 20 g carb. ,
  • 2 g fiber ,
  • 13 g sugar ,
  • 41 g pro.
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