Cornish Hen with Peaches

A retro microwave one-dish dinner, this recipe stacks split Cornish game hens on a bed of seasoned rice, then finishes them with a sweet-savory glaze of canned peach syrup, honey, dry mustard, and a whisper of curry powder.

Cooking the rice with the hens on top is the smart structural move. The fat and juices from the birds drip down through the cooking process, seasoning the grains with poultry flavor while the rice steam keeps the hens from drying out. By the time everything is done, the rice has soaked up the best parts of the meat.

The peach glaze is the flavor hook. Honey for round sweetness, dry mustard for a sharp savory edge, and curry powder for warmth. Brushed onto the skin partway through cooking, it caramelizes into a glossy mahogany finish before the peaches go in for their own quick glaze.

A five-minute covered rest at the end is the difference between juicy and dry, the carryover heat finishes the hens and lets the juices redistribute through the meat.

Pro Tips

• Pat the hens completely dry before cooking, surface moisture steams instead of browning and the skin needs every advantage in a microwave.
• Reserve more peach syrup than the recipe calls for and use it to glaze leftovers when reheating.
• Use a glass or microwave-safe ceramic baking dish, metal pans cannot go in the microwave.
• For a conventional oven version, roast at 375°F (190°C) for 45 to 55 minutes, brushing with the glaze in the last 15 minutes.

Variations

• Swap canned peaches for fresh apricot halves or pineapple rings when in season.
• Add a tablespoon of grated fresh ginger to the glaze for a brighter, more aromatic finish.
• Use wild rice blend in place of the chicken-flavored mix for a nuttier, less salty base.