Cornish Hens with Pomegranate and Lemon

Name: Cornish Hens with Pomegranate and Lemon
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoon ancho chile powder; 0 teaspoons cayenne pepper; 473 milliliters chicken stock or canned low-sodium broth; 2 kilograms Cornish hens, legs tied together with kitchen string; 1 Tbsp finely grated fresh ginger; 1 Tbsp minced garlic; 1 teaspoons ground coriander; 2 teaspoons ground cumin; 2 Tbsps honey; 59 milliliters fresh lemon juice; 1 Zest of lemon, cut into thin strips; 118 milliliters extra-virgin olive oil; 59 milliliters minced onion; 59 milliliters pine nuts; 79 milliliters pomegranate seeds (see Note); 4 servings Salt and freshly ground black pepper

Cornish Hens with Pomegranate and Lemon is a gluten free, dairy free, and primal recipe with 4 servings. This main course has 1534 calories, 102g of protein, and 114g of fat per serving. This recipe covers 41% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 45 minutes. A mixture of olive oil, ground coriander, onion, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing

Instructions

Combine the oil, lemon zest and 1/2 teaspoon of the chile powder in a small bowl. Put 2 Cornish hens in each of 2 large resealable plastic bags.

Ingredients you will need

Chili Powder

Cornish Hens

Lemon Zest

Cooking Oil

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Ziploc Bags

Bowl

Add half of the marinade to each bag, seal the bags and rub the marinade all over the hens. Refrigerate overnight.

Ingredients you will need

Dry Seasoning Rub

Preheat the oven to 35

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Oven

Spread the pine nuts on a baking sheet and toast for 3 to 4 minutes, or until the pine nuts are lightly browned.

Ingredients you will need

Pine Nuts

Spread

Toast

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Baking Sheet

Raise the oven temperature to 37

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Oven

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.

Ingredients you will need

Salt And Pepper

Marinade

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Bowl

Heat 1 tablespoon of the marinade in a heavy skillet.

Ingredients you will need

Marinade

Equipment you will use

Frying Pan

Add 2 of the hens and cook over high heat, turning once, until golden and crisp, about 3 minutes per side.

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.

Ingredients you will need

Marinade

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Roasting Pan

Roast the hens for about 50 minutes, or until the juices run clear when the thighs are pierced with a knife.

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Knife

Transfer the hens to a platter and let rest for 15 minutes.

Pour the pan juices into a bowl and skim off the fat.

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Bowl

Frying Pan

Pour off all but 2 tablespoons of the fat from the skillet and set it over moderately high heat.

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Frying Pan

Add the onion, garlic and ginger and cook just until softened, about 2 minutes.

Ingredients you will need

Garlic

Ginger

Onion

Add the pomegranate seeds, lemon juice, pine nuts, cumin, coriander, cayenne and the remaining 1/2 teaspoon of chile powder. Cook, scraping up any browned bits, until the liquid is nearly evaporated, about 2 minutes.

Ingredients you will need

Pomegranate Seeds