Cornish Game Hens Stuffed With Apricots & Prunes

• oil1 tablespoon
• Cornish hens↗2

  about 1 1/4 to 1 1/2 lb each

• pitted prunes↗12
• dried apricots↗8
• small lemon, cut into 6 thin slices↗1⁄2
• shallots or 1/4 cup onion, finely minced↗1⁄4 cup
• stalks celery, finely minced↗2
• fresh ginger, finely minced↗1 tablespoon
• chicken stock or 1 cup chicken bouillon↗1 cup
• salt, to taste (less if using canned stock or bouillon)↗1⁄4 teaspoon
• sweet potatoes, peeled and halved (about 4)↗1 1⁄2 lbs
• grated orange zest1 tablespoon
• Grand Marnier↗1⁄4 cup

Step-by-step instructions

1. 1

   Heat the oil in the pressure cooker.

2. 2

   Brown the hens well on both sides.

3. 3

   Stuff each hen with 6 prunes and 4 apricots, interspersing the lemon slices among the dried fruits.

4. 4

   Truss the hens and set aside.

5. 5

   In the fat remaining in the cooker, saute the shallots, celery and ginger for 2 minutes.

6. 6

   Stir in the stock and salt; scrape up any browned bits that are sticking to the bottom of the pan.

7. 7

   Place the hens side by side in the sauce.

8. 8

   (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.

9. 9

   Adjust the heat to maintain high pressure and cook for 10 minutes.

10. 10

    Quick release the pressure and check for doness by inserting a knife into the drumstick joint; if the meat is still pink, lock the lide back in place and return to high pressure, and cook for another minute or two.

11. 11

    Transfer the hens to a platter; remove the trussing.

12. 12

    Reserve in a warm place.

13. 13

    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 3-4 minutes.

14. 14

    Serve in a sauce boat, or pour over the stuffed hens.