Pomegranate Roasted Cornish Hens recipe
| Serves | 2 |
| Prep time | 10 minutes |
| Cook time | 1 hour, 30 minutes |
| Total time | 1 hour, 40 minutes |
| Meal type | Main Dish |
| Allergy list | Soy, Wheat |
| Misc | Serve Hot |
| Description | Crispy Cornish hens with a sweet, tart pomegranate sauce. |
| Submitted by |
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Please note: only the ingredient list has been updated, you will need to allow for different cooking times, temperatures and quantities in each step.
Ingredients
- 2 cornish hens
- 4 tablespoons olive oil
- 2 teaspoons thyme (dried or fresh)
- ½ lemon (cut in half)
- salt
- ground black pepper (Fresh)
- 2 tablespoons pomegranate molasses
- 4 tablespoons chicken broth (or vegetable broth)
- 1 teaspoon sugar
Directions
Step 1
Preheat oven to 220°C / 425°F / Gas Mark 7.
Pat hens dry if needed.
Rub olive oil over outside of hens.
Put 1 tsp thyme and 1/4 lemon in each hen (you may need to made the lemon slice smaller if it doesn't fit).
Sprinkle salt and pepper on top.
Place on roasting pan and roast in oven for 1-1/2 hours, or until hens are golden brown and thermometer in thigh measures at least 75°C / 165°F.
Step 2
While hens roast, combine pomegranate molasses, broth, and sugar in a small saucepan, heat over medium heat until sugar dissolves.
Serve with hens (I drizzled the sauce on top of each hen).
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