This elegant dish is wonderful for entertaining, as you can make the chutney in advance and prepare the hens the morning or afternoon of the party. While the skin can be crispy and flavorful, you can cut 24 grams of fat per serving by removing it after cooking.

Makes 8 servings

ACTIVE TIME: 20 minutes

TOTAL TIME: 1 hour 20 minutes

EASE OF PREPARATION: Moderate

Hens
1 orange
4 Cornish game hens, approximately 1 1/2 pounds each
1 tablespoon light brown sugar
1/4 teaspoon ground cinnamon
1/2 teaspoon salt, preferably kosher
1/4 teaspoon freshly ground pepper

Chutney
1/3 cup cider vinegar
1/4 cup packed light brown sugar
1 tablespoon minced fresh ginger
1/4 teaspoon ground cinnamon
2 cups fresh rhubarb, trimmed and sliced into 1-inch pieces
1/2 cup soft pitted dates, chopped

1. To prepare hens: Preheat oven to 400°F. Using a vegetable peeler, remove a 2-inch strip of zest from the orange, then cut the orange in half, squeezing juice out of one half and cutting the remaining half into 4 wedges. Place 2 tablespoons of the juice and the strip of zest in a medium saucepan for Step 4. Tuck an orange wedge into the cavity of each game hen. Sprinkle the remaining orange juice over the hens and place breast side up in a large roasting pan, leaving plenty of space between them.
2. Stir together 1 tablespoon brown sugar with 1/4 teaspoon cinnamon, salt and pepper. Rub the mixture over the hens and tie the legs together with kitchen string, if desired.
3. Roast the hens until the juices run clear and an instant-read thermometer registers 180°F when inserted into the thickest part of the thigh, about 1 hour. Let rest for 5 minutes before serving.
4. To prepare chutney: Add vinegar, 1/4 cup brown sugar, ginger and cinnamon to the orange juice and zest in the saucepan. Bring to a boil over medium-high heat. Reduce heat to low and simmer for 5 minutes. Add rhubarb and dates, increase the heat to medium-high and return to a boil. Reduce heat to low and simmer gently until the rhubarb is tender, about 5 minutes. Remove from the heat and let cool. Just before serving, remove orange zest.
5. To serve, remove string and skin from each hen. Turn breast-side down and slice in half lengthwise using a large heavy knife, cutting straight through to the breast side. Serve each portion with 1/4 cup of the chutney.

NUTRITION INFORMATION: Per serving (without skin): 256 calories; 5 g fat (1 g sat, 2 g mono); 146 mg cholesterol; 18 g carbohydrate; 33 g protein; 2 g fiber; 236 mg sodium; 524 mg potassium.

Per serving (with skin): 489 calories; 29 g fat (8 g sat, 13 g mono); 211 mg cholesterol; 18 g carbohydrate; 36 g protein; 2 g fiber; 252 mg sodium.

Nutrition bonus: Selenium (41% daily value).


1 Carbohydrate Serving

TIP: Cornish game hens, a naturally smaller breed of chicken, are a cross between Plymouth Rock and Cornish chickens. Usually weighing less than 2 pounds, they will comfortably serve two. If you can't find fresh hens, look for them in the freezer section. To retain moisture, hens should be prepared with the skin on, but to save fat calories, remove the skin before eating.

MAKE AHEAD TIP: Cover and refrigerate the chutney (Step 4) for up to 5 days or freeze for up to 4 weeks. To reheat, microwave on High for about 2 minutes or warm in a saucepan over low heat.