Ingredients

• 1 orange
• 4 Cornish game hens, about 1 1/2 pounds each (see Note)
• 1 tablespoon light brown sugar
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground pepper
• 1/3 cup cider vinegar
• 1/4 cup packed light brown sugar
• 1 tablespoon minced fresh ginger
• 2 cups fresh rhubarb, trimmed and sliced into 1-inch pieces
• 1/2 cup pitted dates, chopped

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Cooking Directions

Step 1

To prepare hens: Preheat oven to 400°F. Using a vegetable peeler, remove a 2-inch strip of zest from the orange, then cut the orange in half, squeezing juice out of one half and cutting the remaining half into 4 wedges. Place 2 tablespoons juice and the strip of zest in a medium saucepan for Step 4. Tuck an orange wedge into the cavity of each game hen. Sprinkle the remaining orange juice over the hens and place breast side up in a large roasting pan, leaving plenty of space between them.

Step 2

Stir together 1 tablespoon brown sugar, cinnamon, salt and pepper. Rub the mixture over the hens and tie the legs together with kitchen string, if desired.

Step 3

Roast the hens until the juices run clear and an instant-read thermometer registers 165°F when inserted into the thickest part of the thigh, about 1 hour. Let rest for 5 minutes before serving.

Step 4

Meanwhile, to prepare chutney: Add vinegar, 1/4 cup brown sugar, ginger and cinnamon to the orange juice and zest in the saucepan. Bring to a boil over medium-high heat. Reduce heat to low and simmer for 5 minutes. Add rhubarb and dates, increase heat to medium-high and return to a boil. Reduce heat to low and simmer gently until the rhubarb is tender, about 5 minutes. Remove from the heat and let cool. Just before serving, remove orange zest.

Step 5

To serve: Remove string (if necessary) and skin from each hen. Turn breast-side down and slice in half lengthwise using a large heavy knife, cutting straight through to the breast side. Serve each portion with 1/4 cup of the chutney.