Cornish Game Hens With Pomegranate and Mint

Recipe adapted from Niki Tehranchi

Cornish Game Hens With Pomegranate And Mint
5 from 38 ratings
Cornish Game Hens With Pomegranate and Mint, adapted from Niki Tehranchi
Servings
4
servings
Ingredients
  • 2 Cornish game hens
  • Extra-virgin olive oil
  • Kosher salt and black pepper
  • 2 tablespoons unsalted butter
  • 2 sprigs thyme
  • 1 cup pomegranate juice
  • 1 tablespoon sugar
  • Finely shredded mint, for garnish
  • Fresh pomegranate seeds, for garnish
Directions
  1. Preheat the oven to 375° and set a rack inside a roasting pan. Rinse the hens and pat them dry, then brush them a$ over with olive oil and sprinkle with salt and pepper.
  2. Heat two large skillets over moderately high heat and place 1 tablespoon of butter in each. Once the butter is melted, sear each hen for about 1 minute per side. Remove the hens from the pans and place them breast side up on the rack. Insert 1 thyme sprig in each hen and roast, uncovered, until the juices run clear, about 1 hour.
  3. Meanwhile, in a small saucepan, simmer the pomegranate juice and sugar until reduced to a syrupy consistency, about 10 to 15 minutes. When the hens are cooked through, brush them with the pomegranate glaze and roast for another 5 minutes.
  4. To serve, spoon some of the pomegranate glaze on each plate and place half a hen on top. Garnish with mint and pomegranate seeds and serve.
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