Pomegranate Molasses Glazed Cornish Hens

The recipe Pomegranate Molasses Glazed Cornish Hens can be made in about 2 hours. This gluten free, dairy free, paleolithic, and primal recipe serves 2 and costs $7.76 per serving. One portion of this dish contains roughly 156g of protein, 128g of fat, and a total of 1972 calories. 495 people have tried and liked this recipe. If you have cornish hens, molasses, kosher salt, and a few other ingredients on hand, you can make it. It works well as a main course. It is brought to you by Nutmeg Nanny. With a spoonacular score of 98%, this dish is amazing. Similar recipes include Cornish Hens with Pomegranate-Molasses Glaze, Cornish Game Hens with Pomegranate Molasses, and Pomegranate-glazed Cornish Hens.

Servings: 2

Preparation duration: 30 minutes

Cooking duration: 90 minutes

 

Ingredients:

2 (2 pounds each) Cornish hens, cleaned and giblets removed

Ground pepper, to taste

Kosher salt, to taste

3 tablespoons molasses

1-1/2 cups pomegranate juice

2 tablespoons red wine vinegar

Equipment:

paper towels

frying pan

oven

baking spatula

whisk

aluminum foil

Cooking instruction summary:

Pre-heat you oven to 350F degrees.Clean Cornish hens, blot with paper towels to remove excess moisture, and add to a cooking dish or cast iron skillet. I used a 10 inch skillet for 2 Cornish hens. Sprinkle the skin with a desired amount of kosher salt and pepper. I like to season mine somewhat heavy. This adds lots of flavor to the skin so keep that in mind.Add Cornish hens to preheated oven. In a small to medium sized high sided non-stick skillet add pomegranate juice, vinegar and molasses. Gently whisk together and simmer over medium-low heat. If the mixture starts to foam you can skim. At this point it's easiest to change to a silicone spatula because the glaze is sticky.Once the mixture is thick and reduced remove from the heat. Make sure to keep an eye on the glaze while it's cooking as it can burn easily. Also, the ideal texture for the reduced glaze should be thick enough to brush onto the meat but not so thick that that you cannot spread it over the Cornish hens. About the consistency of honey.Add the chickens to the preheated oven and cook for about 45 minutes. Remove from the oven and glaze with pomegranate/vinegar/molasses mixture. Add back to the oven, cook for for 15 minutes more and glaze once again. Glaze one final time after another 15 minutes. (If you notice your glaze starting to burn simply tent your chicken with foil and continue with the directions)After your last glaze cook again for 15 minutes until the Cornish hen is fully cooked. The internal temperature should be around 160-165F. If you notice your chicken cooking faster simply adjust your glazing schedule. Remove the Cornish hens from the oven and let rest for at least 5 minutes before eating.Note: The skin on my Cornish hens are a slightly darker than your desired color. I went and took a phone call while they were cooking and they darkened quicker than I expected. Just a friendly warning!

 

Step by step:


1. Pre-heat you oven to 350F degrees.Clean Cornish hens, blot with paper towels to remove excess moisture, and add to a cooking dish or cast iron skillet. I used a 10 inch skillet for 2 Cornish hens. Sprinkle the skin with a desired amount of kosher salt and pepper. I like to season mine somewhat heavy. This adds lots of flavor to the skin so keep that in mind.

2. Add Cornish hens to preheated oven. In a small to medium sized high sided non-stick skillet add pomegranate juice, vinegar and molasses. Gently whisk together and simmer over medium-low heat. If the mixture starts to foam you can skim. At this point it's easiest to change to a silicone spatula because the glaze is sticky.Once the mixture is thick and reduced remove from the heat. Make sure to keep an eye on the glaze while it's cooking as it can burn easily. Also, the ideal texture for the reduced glaze should be thick enough to brush onto the meat but not so thick that that you cannot spread it over the Cornish hens. About the consistency of honey.

3. Add the chickens to the preheated oven and cook for about 45 minutes.

4. Remove from the oven and glaze with pomegranate/vinegar/molasses mixture.

5. Add back to the oven, cook for for 15 minutes more and glaze once again. Glaze one final time after another 15 minutes. (If you notice your glaze starting to burn simply tent your chicken with foil and continue with the directions)After your last glaze cook again for 15 minutes until the Cornish hen is fully cooked. The internal temperature should be around 160-165F. If you notice your chicken cooking faster simply adjust your glazing schedule.

6. Remove the Cornish hens from the oven and let rest for at least 5 minutes before eating.Note: The skin on my Cornish hens are a slightly darker than your desired color. I went and took a phone call while they were cooking and they darkened quicker than I expected. Just a friendly warning!


Nutrition Information:

Quickview
1971k Calories
155g Protein
127g Total Fat
38g Carbs
63% Health Score
Limit These
Calories
1971k
99%

Fat
127g
196%

  Saturated Fat
35g
221%

Carbohydrates
38g
13%

  Sugar
38g
42%

Cholesterol
916mg
305%

Sodium
770mg
34%

Get Enough Of These
Protein
155g
312%

Vitamin B3
52mg
260%

Selenium
112µg
161%

Vitamin B6
2mg
146%

Phosphorus
1294mg
129%

Vitamin B2
1mg
92%

Potassium
2853mg
82%

Zinc
10mg
71%

Magnesium
245mg
61%

Vitamin B5
6mg
61%

Vitamin B12
2µg
50%

Iron
8mg
48%

Vitamin B1
0.69mg
46%

Manganese
0.74mg
37%

Vitamin K
34µg
33%

Copper
0.62mg
31%

Vitamin E
3mg
20%

Vitamin A
980IU
20%

Calcium
176mg
18%

Folate
57µg
14%

Vitamin C
4mg
6%

covered percent of daily need
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