Mango Glazed Rock Cornish Hens Stuffed with Wild Rice and Peas

Mouth-watering rock cornish hens…stuffed with tasty wild rice and peas, Caribbean style.

Make the sauce with a ripe mango, orange juice, ginger, garlic and brown sugar with a pinch of cinamon.

Cover the hens with the sauce, basting regularly and adding more sauce.

Make sure that cornish hens get a nice glaze to them with lots of sauce.

Chop the ends from the asparagus using the tap technique to take off the woody part of the stalk.

Saute the asparagus in oil with garlic, grilling them to a lightly golden brown.


2 rock cornish hens
1 package of long grain wild rice
1 can of red kidney beans ( use 1/3 of the can and freeze the rest )
1 onion
1/2 tsp rosemary & thyme
1/4 onion, garlic liquid seasoning
Lemon, lime and orange
Fresh parsley sprigs

Cook rice according to the directions, add 1/3 can or red kidney beans during the cooking time, then let cool and let cool.

Rinse the cornish hens, patting dry before stuffing the cavities with wildrice. Season the hens with herbs. Slice the onion in quarters and put around the sides of the hens in the roasting pan. Add the liquid wine seasoning.


3 cloves garlic
1 tsp fresh chopped ginger
1 mango ( sliced and mashed )
1/2 cup orange juice
1/4 cup garlic/onion liquid wine seasoning
2 tblsp brown sugar
dash of black pepper
pinch of cinamon
fresh lemon squeezed

Use the sauce for Gravy

2 chicken bouillion cubes
1/4 cup water
2 tbsp cornstarch

Put all ingredients in a blender until smooth. Baste the cornish hens with the mango sauce. Keep adding it continually throughout the cooking time.

Cook the carrots until el dente ( still crisp ). Grill the asparagus in a skillet with chopped garlic cloves until tender adding the carrots half way through the process.

Cook the hens for 35 – 45 minutes, in a preheated 350 degree oven. Make sure they are cooked until golden brown.

Remove hens from the oven and transfer to a serving platter. Add bouillion cubes to the roasting pan and use the remainder of the mango sauce with water. Heat gravy and then add cornstarch to thicken the gravy to the desired consistency.

Garnish the cornish hens with fresh parsley sprigs, orange amd lemon wedges and lime slices and mango slices.

Serves 2

Pair with an Australian Shiraz wine. We used our own bottle Moonlight Moments shiraz:)


5 Comments Add yours

  1. Susan says:

    I would love to make this for easter dinner next week, however I am unclear about what the liquid garlic onion wine is all about? could you explain how to make or where to buy?

    1. Sprat says:

      Hi Susan,

      They are really just cooking wines, but the brand here has different kinds. If you check your grocery store for cooking wines, they probably have a variety, or even the specialty cooking section might stock some. I am sure what ever flavour you find would be good, or in a pinch just use white wine with garlic and onion spice. I hope that helps you…and that would be a fabulous treat to serve for Easter.

      Enjoy and let me know how it turns out. 🙂

  2. Susan says:

    thank you so much for response—my family is quite excited about the menu!

    1. Sprat says:

      You are more than welcome Susan. Hope your family enjoys it!

      Happy Easter 🙂

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