Recipe: Fig and Rice Stuffed Cornish Hens (with marinade using figs and apple juice)

FIG AND RICE STUFFED CORNISH HENS
"The marinade is optional, but it really makes this dish sensational!"

4 Cornish game hens
FOR THE MARINADE:
3 cups apple juice
3/4 cup California dried Calimyrna or Black Mission figs, stems removed
3 Tablespoons low-sodium soy sauce
1 teaspoon ground ginger
3/4 teaspoon ground white pepper

FOR THE STUFFING:
2 cups chicken broth
3/4 cup long grain rice, uncooked
1 cup chopped green onion
1 (8 oz) bag California dried figs, stems removed and coarsely chopped
1/4 cup pine nuts, toasted, or walnuts, chopped

TO PREPARE THE MARINADE:
Place apple juice and figs in blender or food processor. Process until figs are pureed. Add soy sauce, ginger and white pepper.

Marinate hens one hour or overnight in the fig mixture.

TO PREPARE THE STUFFING:
In saucepan, combine chicken broth, rice and onion. Bring to a boil. Reduce heat and simmer 15 to 20 minutes. Stir in figs and nuts.

Remove hens from marinade. Stuff with rice mixture. Place on rack in roasting pan.

Bake at 375 degrees F for 50-60 minutes, basting occasionally with marinade. (Place extra stuffing in a small casserole dish coated with non-stick cooking spray and reserve. Serve warm.)

Boil remaining marinade 10 minutes, and serve as a sauce. Serve the reserved stuffing on the side.

From: Kelly~WA, 08-08-00