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    You are in: Home / Recipes / Cornish Game Hens With Pomegranate and Lemon Recipe
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    Cornish Game Hens With Pomegranate and Lemon

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 30 mins

    30 mins

    1 hrs

    dicentra's Note:

    Food & Wine. Marinate overnight. WINE: 1996 Michel Tête Beaujolais-Villages. The juicy quality of this Beaujolais enhances the taste of the game hens without overpowering the garnish.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Combine the oil, lemon zest and 1/2 teaspoon of the chile powder in a small bowl.
    2. 2
      Put 2 Cornish hens in each of 2 large resealable plastic bags. Add half of the marinade to each bag, seal the bags and rub the marinade all over the hens. Refrigerate overnight.
    3. 3
      Preheat the oven to 350°. Spread the pine nuts on a baking sheet and toast for 3 to 4 minutes, or until the pine nuts are lightly browned.
    4. 4
      Raise the oven temperature to 375°. Remove the hens from the bags, scraping off any excess marinade; pour the marinade into a bowl. Season the hens inside and out with salt and black pepper.
    5. 5
      Heat 1 tablespoon of the marinade in a heavy skillet. Add 2 of the hens and cook over high heat, turning once, until golden and crisp, about 3 minutes per side.
    6. 6
      Transfer the hens to a large roasting pan, breast side up. Repeat with 1 more tablespoon of the marinade and the remaining hens; set the skillet aside.
    7. 7
      Roast the hens for about 50 minutes, or until the juices run clear when the thighs are pierced with a knife. Transfer the hens to a platter and let rest for 15 minutes.
    8. 8
      Pour the pan juices into a bowl and skim off the fat.
    9. 9
      Pour off all but 2 tablespoons of the fat from the skillet and set it over moderately high heat.
    10. 10
      Add the onion, garlic and ginger and cook just until softened, about 2 minutes. Add the pomegranate seeds, lemon juice, pine nuts, cumin, coriander, cayenne and the remaining 1/2 teaspoon of chile powder.
    11. 11
      Cook, scraping up any browned bits, until the liquid is nearly evaporated, about 2 minutes.
    12. 12
      Add the chicken stock and honey and bring to a boil. Cook until reduced to 3/4 cup, about 12 minutes.
    13. 13
      Add the reserved pan juices. Transfer the hens to plates, spoon the sauce on top and serve.

    Ratings & Reviews:

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    Nutritional Facts for Cornish Game Hens With Pomegranate and Lemon

    Serving Size: 1 (781 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1060.4
     
    Calories from Fat 483
    45%
    Total Fat 53.7 g
    82%
    Saturated Fat 9.4 g
    47%
    Cholesterol 520.0 mg
    173%
    Sodium 573.2 mg
    23%
    Total Carbohydrate 20.8 g
    6%
    Dietary Fiber 1.7 g
    6%
    Sugars 13.8 g
    55%
    Protein 118.8 g
    237%

    The following items or measurements are not included:

    lemons, zest of

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