Glazed Cornish Hens With Pomegranate-Rice Stuffing

Name: Glazed Cornish Hens With Pomegranate-Rice Stuffing
Prep time: 2 h 30 min
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 6
Cuisine: Global
Ingredients: 2 kilograms Cornish hens (about each), rinsed and dried; 3 larges egg yolks; 2 Tbsps chopped fresh cilantro, plus sprigs for serving; 2 Tbsps chopped fresh parsley, plus sprigs for serving; 1 clove garlic, minced; 15 jarred grape leaves (optional); 1 teaspoons ground cinnamon; 1 teaspoons ground cumin; 1 teaspoons ground ginger; 6 servings Kosher salt and freshly ground pepper; 710 milliliters low-sodium chicken broth; 177 milliliters fresh orange juice; 1 Tbsp pomegranate molasses; 177 milliliters pomegranate seeds, plus more for serving; 355 milliliters wild rice blend; 1 large shallot, minced; 6 Tbsps unsalted butter

Glazed Cornish Hens With Pomegranate-Rice Stuffing is a gluten free main course. This recipe makes 6 servings with 1127 calories, 73g of protein, and 68g of fat each. This recipe covers 37% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Thanksgiving. Head to the store and pick up orange juice, garlic, pomegranate molasses, and a few other things to make it today. To use up the pomegranate molasses you could follow this main course with the Blackberry Pistachio Icebox Cake as a dessert. From preparation to the plate, this recipe takes about 2 hours and 30 minutes.

Instructions

Mix the cinnamon, 4 teaspoons salt and 1/2 teaspoon pepper in a bowl; sprinkle all over the hens and inside the cavities.

Ingredients you will need

Cinnamon

Pepper

Salt

Equipment you will use

Bowl

Place the hens on a rack set on a rimmed baking sheet and refrigerate, uncovered, at least 2 hours or overnight. Meanwhile, soak the grape leaves in water 1 hour.

Ingredients you will need

Grape Leaves

Water

Equipment you will use

Baking Sheet

Bring the chicken broth and 2 cups water to a boil in a saucepan; add the rice blend and cook as the label directs.

Ingredients you will need

Chicken Broth

Water

Rice

Equipment you will use

Sauce Pan

Drain and rinse under cold water.

Ingredients you will need

Water

Preheat the oven to 400 degrees F. Melt 4 tablespoons butter in a large skillet over medium-high heat.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Oven

Add the shallot, garlic, ginger and cumin and cook, stirring, until soft, about 3 minutes.

Ingredients you will need

Shallot

Garlic

Ginger

Cumin

Remove from the heat; add the cooked rice, pomegranate seeds, and chopped parsley and cilantro; toss to coat. Season with salt and pepper.

Ingredients you will need

Pomegranate Seeds

Salt And Pepper

Cooked Rice

Cilantro

Parsley

Add the egg yolks and stir to combine.

Ingredients you will need

Egg Yolk

Make the glaze: Bring the orange juice and pomegranate molasses to a boil in a small skillet over medium heat. Cook until reduced by half, about 5 minutes.

Ingredients you will need

Pomegranate Molasses

Orange Juice

Glaze

Equipment you will use

Frying Pan

Remove from the heat and swirl in the remaining 2 tablespoons butter.

Ingredients you will need

Butter

Fill the cavity of each hen with about 1/2 cup of the rice mixture (reserve the rest); tie the legs together with twine. Roast 20 minutes, then brush with the pomegranate glaze. Continue roasting, glazing every 10 minutes, until a thermometer inserted into the thigh registers 165 degrees F to 170 degrees F, 1 hour to 1 hour, 10 minutes. (Rotate the hens halfway through cooking; if the skin gets too dark, cover loosely with foil.)

Ingredients you will need

Pomegranate

Glaze

Rice

Equipment you will use

Kitchen Thermometer

Kitchen Twine

Aluminum Foil

Meanwhile, drain the grape leaves and pat dry. Use some of the leaves to line a 9-inch pie dish. Fill with the reserved rice mixture and drizzle with 2 tablespoons water. Cover with the remaining grape leaves, shiny side up, then cover with foil. (If you aren't using grape leaves, spoon the rice into a pie dish, sprinkle with water and cover with foil.) After the hens have roasted about 20 minutes, transfer the rice to the oven and cook until heated through, about 45 minutes.

Ingredients you will need

Grape Leaves

Water

Rice

Equipment you will use

Pie Form

Aluminum Foil

Oven

Transfer the hens to a platter and add some parsley and cilantro sprigs and pomegranate seeds. Peel the grape leaves off the top of the rice and serve alongside the hens.

Ingredients you will need

Pomegranate Seeds

Grape Leaves

Cilantro

Parsley

Rice

Photograph by Anna Williams