A delightful dish featuring Cornish hens glazed with a spiced apricot sauce, perfect for a special dinner.
Preheat your oven to 400°F (200°C).
Preheating ensures even cooking and a crispy skin.
Pat the Cornish hen halves dry with paper towels and season them generously with salt and freshly ground black pepper.
Drying the hens helps the skin crisp up during roasting.
Place the seasoned hens on a baking sheet lined with foil.
Lining the baking sheet makes cleanup easier.
In a small saucepan, combine the apricot preserves, soy sauce, and curry powder. Heat over medium-low heat until the mixture is smooth and slightly thickened.
Stir constantly to prevent the glaze from burning.
Brush a portion of the glaze over the hens, reserving some for later.
Use a brush to evenly coat the hens with the glaze.
Roast the hens in the preheated oven for about 35 minutes, or until the skin is golden and the meat is cooked through.
Check the internal temperature; it should reach 165°F (74°C).
Meanwhile, add the chicken broth to the remaining glaze in the saucepan. Bring to a boil, then reduce the heat and simmer until slightly thickened.
Simmering enhances the sauce's flavor and consistency.
Serve the roasted hens on a plate, drizzle with the prepared sauce, and garnish with sliced green onions and crushed peanuts.
Arrange the garnish attractively for a restaurant-style presentation.
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