1 hr 30 mins
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.
My Private Note
Units: US | Metric
- 1/2 cup extra virgin olive oil
- 1 lemon, zest of, cut into thin strips
- 1 teaspoon dried ancho chile powder
- 4 (1 1/4 lb) Cornish hens, legs tied together with kitchen string
- 1/4 cup pine nuts
- salt & freshly ground black pepper
- 1/4 cup minced onion, plus
- 1 tablespoon minced onion
- 1 tablespoon minced garlic
- 1 tablespoon finely grated fresh ginger
- 1/3 cup pomegranate seeds (see Note)
- 1/4 cup fresh lemon juice
- 2 teaspoons ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper
- 2 cups chicken stock or 2 cups low sodium chicken broth
- 2 tablespoons honey
- 1Combine the oil, lemon zest and 1/2 teaspoon of the chile powder in a small bowl.
- 2Put 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.
- 3Preheat 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.
- 4Raise 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.
- 5Heat 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.
- 6Transfer 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.
- 7Roast 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.
- 8Pour the pan juices into a bowl and skim off the fat.
- 9Pour off all but 2 tablespoons of the fat from the skillet and set it over moderately high heat.
- 10Add 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.
- 11Cook, scraping up any browned bits, until the liquid is nearly evaporated, about 2 minutes.
- 12Add the chicken stock and honey and bring to a boil. Cook until reduced to 3/4 cup, about 12 minutes.
- 13Add the reserved pan juices. Transfer the hens to plates, spoon the sauce on top and serve.
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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
- Total Fat 53.7 g
- Saturated Fat 9.4 g
- Cholesterol 520.0 mg
- Sodium 573.2 mg
- Total Carbohydrate 20.8 g
- Dietary Fiber 1.7 g
- Sugars 13.8 g
- Protein 118.8 g
The following items or measurements are not included:
lemons, zest of