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Ingredients
1 Tablespoon oil
2 Rock Cornish hens, about 1 1/4 to 1 1/2 pounds each
12 Pitted prunes
8 Dried apricots
1/2 Small lemon, cut into 6 thin slices
1/4 Cup shallots or onions, finely minced
2 Stalks celery, finely minced
1 Tablespoon fresh ginger, finely minced
1 Cup chicken stock
1/4 Teaspoon salt, or to taste (less if using canned stock)
1 1/2 Pounds (about 4) sweet potatoes, peeled & halved
1 Tablespoon grated orange zest
1/4 Cup Grand Marnier
Instructions
Heat the oil in the cooker. Brown the hens well on both sides. Stuff each hen with 6 prunes and 4 apricots, interspersing the lemon slices among the dried fruits. Truss the hens and set aside. In the fat remaining in the cooker, saut� the shallots, celery and ginger for 2 minutes. Stir in the stock and salt; scrape up any browned bits that are sticking to the bottom of the pan.
Place the hens side by side in the sauce. (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, adjust the heat to maintain high pressure and cook for 10 minutes. Quick-release the pressure and check for doneness by inserting a knife into the drumstick joint; if the meat is still pink, lock the lid back in place, return to high pressure, and cook for another minute or two.
Transfer the hens to a platter; remove the trussing. Reserve in a warm place. 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. Serve in a sauceboat; pour over the stuffed hens.
Note: For cookers requiring a 2-cup liquid minimum to come up to pressure, add an additional cup of stock. Cook the hens in a steaming basket to raise them partially above the liquid. Before adding the orange zest and Grand Marnier, reduce the sauce by half and continue as directed.