Summer Feast - cornish hens for janice

Mangoes have been on sale for weeks now at our local grocers. 

When we buy a case of mangoes, a couple usually are left uneaten and are soon too ripe to eat. Now what??

Take out the cornish hens (chicken will do) and curry powder and lets have some fun!

You will need ...

1-2 mangoes washed and cut 

2 cornish hens (or a whole chicken)

1 cup of chicken stock (or water with added chicken soup base)

1 onion chopped

1 head of garlic chopped 

4 slices of ginger (1/2 inch of ginger root)

1/2 cup of orange juice

1 heaping tablespoon of curry powder 

1 teaspoon cumin

1 teaspoon turmeric

1 teaspoon cinnamon

1 tablespoon of olive oil

Salt to taste

Combine the last six ingredients in a bowl and mix to a paste.  Add liquid from the chicken stock to make a thin paste and rub this onto the cornish hens (or chicken).

Place the hens and the rest of the ingredients (mangoes with pit and yes, peel too) in a pot (do you have a clay pot?) cover and bake in oven at 375*.  

To brown the hens, finish baking uncovered for the last 10 minutes.

Serve this with roasted yams, wild rice and salad.

Recipes to follow ...