- Portion size 2 servings
- Credits : Canadian Living Magazine: February 2008
Ingredients
Method
Using scissors, cut along each side of backbone of hen; discard backbone. Cut hen in half; set aside.On cutting board, finely mince together pimiento, garlic and salt. Scrape into small bowl. Add 1 tbsp (15 mL) of the oil, paprika, hot pepper sauce, orange rind, thyme and pepper; mix well. Rub all over each half of hen. Refrigerate for 10 minutes to marinate. (Make-ahead: Cover and refrigerate for up to 24 hours.)
In ovenproof skillet, heat remaining oil over medium-high heat; brown hen, skin side down, about 5 minutes. Turn over; bake in 400°F (200°C) oven, basting once, until juices run clear when hen is pierced, 20 to 25 minutes.
Nutritional facts Per serving: about
- Sodium 664 mg
- Protein 26 g
- Calories 427.0
- Total fat 35 g
- Cholesterol 150 mg
- Saturated fat 8 g
- Total carbohydrate 2 g
%RDI
- Iron 13.0
- Folate 2.0
- Calcium 3.0
- Vitamin A 11.0
- Vitamin C 12.0
