Roasted Cornish Game Hens with Chutney Serves 4

4 small Cornish hens remove giblets and rinse
1 Jar Mango Chutney
1 medium onion cut into small dice
1 zucchini cut into small dice
2 cloves garlic mashed
1 Jar Masala Maza Korma Simmer Indian Sauce (or if you like more spice try another sauce)
Wild Rice or Rice of your choice cooked

Rinse hens and remove giblets if inside.

Save giblets if desired. Note: If you want a quick way to defrost your hens, fill your sink with warm water and place the cornish hens (in their plastic packages) into the water. This will speed up the defrosting process. Otherwise, just put the frozen hens into your refrigerator and defrost. This usually takes 2 days to completely defrost.

Mix onion, zucchini and garlic with Mango Chutney. Stuff Hens with Vegetable/Chutney mix. Coat hens with Korma Simmer Sauce and while hens are cooking, baste them with more of the sauce.

Roast hens in 375F oven until internal temperature reaches 155F.

Serve hens over rice with additional sauce on the side.