Ingredients Jump to Instructions ↓

  1. 1 tablespoon 15ml Oil

  2. 2 Rock Cornish hens - (abt 1 1/2 lbs ea)

  3. 12 Pitted prunes

  4. 8 Dried apricots

  5. 1/2 Lemon - cut 6 thin slices (small)

  6. 1/4 cup 15g / 1/2oz Finely-minced shallots or onions

  7. 2 Celery stalks - finely minced

  8. 1 tablespoon 15ml Finely-minced fresh ginger

  9. 1 cup 237ml Chicken stock or bouillon

  10. 1/4 teaspoon 1 1/3ml Salt - or to taste

  11. 1 1/2 lbs 681g / 24oz Sweet potatoes - (abt 4) - peeled, halved

  12. 1 tablespoon 15ml Grated orange zest

  13. 1/4 cup 59ml Grand Marnier

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Heat the oil in the cooker. Brown the hens well on both sides. Stuff each hen with 6 prunes and 4 apricots, interspersing the lemon slices among the dried fruits. Truss the hens and set aside. In the fat remaining in the cooker, saute the shallots, celery and ginger for 2 minutes. Stir in the stock and salt; scrape up any browned bits that are sticking to the bottom of the pan. Place the hens side by side in the sauce. (You may need to put one hen on its side.) Place the sweet potatoes on top. Lock the lid in place and over high heat bring to high pressure. Adjust the heat to maintain high pressure and cook for 10 minutes. Quick-release the pressure and check for doneness by inserting a knife into the drumstick joint; if the meat is still pink, lock the lid back in place, return to high pressure, and cook for another minute or two. Transfer the hens to a platter; remove the trussing. Reserve in a warm place. Add the orange zest and Grand Marnier and boil the sauce over high heat until the alcohol burns off and the sauce is reduced slightly, about 3 to 4 minutes. Serve in a sauce boat, pour over the stuffed hens. This recipe yields 2 to 4 servings


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