I first tried this a few years ago at the cottage for a really special dinner, and it was fantastic. It is now my go-to special meal in the early summer when I can pick rhubarb in the garden (well to be honest, poached from a big patch on Canadian wildlife service property). While I'm being so honest, I will admit that sometimes I just use nice plump chicken breasts instead of the hens. The chutney is truly delicious, didn't change a thing. I usually serve with wild rice/basmati mix and grilled asparagus.
Spice-Rubbed Game Hens with Rhubarb-Date Chutney
From EatingWell: April/May 2005
Tart rhubarb simmered in cider vinegar with chopped dates, brown sugar and cinnamon makes an excellent chutney to accompany tender game hens. The chutney would be delightful with pork as well. It freezes well, so if you like, you can make extra to enjoy throughout the year.
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