Cornish Game Hens With Pomegranate And Lemon

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 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

Recipe

• 1 combine the oil, lemon zest and 1/2 teaspoon of the chile powder in a small bowl.
• 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 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 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 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 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 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 pour the pan juices into a bowl and skim off the fat.
• 9 pour off all but 2 tablespoons of the fat from the skillet and set it over moderately high heat.
• 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 cook, scraping up any browned bits, until the liquid is nearly evaporated, about 2 minutes.
• 12 add the chicken stock and honey and bring to a boil. cook until reduced to 3/4 cup, about 12 minutes.
• 13 add the reserved pan juices. transfer the hens to plates, spoon the sauce on top and serve.