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Glazed Cornish Hens With Pomegranate-Rice Stuffing (Food Network Kitchens) Recipe

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Glazed Cornish Hens With Pomegranate-Rice Stuffing (Food Network Kitchens)
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Ingredients
17
Count
Nutrition
767
Calories
Total time
150
Minutes
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Ingredients:

Directions:

  1. Mix the cinnamon, 4 teaspoons salt and 1/2 teaspoon pepper in a bowl; sprinkle all over the hens and inside the cavities. 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.
  2. Bring the chicken broth and 2 cups water to a boil in a saucepan; add the rice blend and cook as the label directs. Drain and rinse under cold water.
  3. Preheat the oven to 400 degrees F. Melt 4 tablespoons butter in a large skillet over medium-high heat. Add the shallot, garlic, ginger and cumin and cook, stirring, until soft, about 3 minutes. Remove from the heat; add the cooked rice, pomegranate seeds, and chopped parsley and cilantro; toss to coat. Season with salt and pepper. Add the egg yolks and stir to combine.
  4. 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. Remove from the heat and swirl in the remaining 2 tablespoons butter.
  5. 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.)
  6. 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.
  7. 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.
  8. Photograph by Anna Williams
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 767.24 Kcal (3212 kJ)
Calories from fat 255.84 Kcal
% Daily Value*
Total Fat 28.43g 44%
Cholesterol 314.26mg 105%
Sodium 226.4mg 9%
Potassium 1038.62mg 22%
Total Carbs 80.68g 27%
Sugars 14.54g 58%
Dietary Fiber 3.78g 15%
Protein 44.91g 90%
Vitamin C 38.9mg 65%
Vitamin A 0.3mg 11%
Iron 6.6mg 37%
Calcium 137.5mg 14%
Amount Per 100 g
Calories 127.57 Kcal (534 kJ)
Calories from fat 42.54 Kcal
% Daily Value*
Total Fat 4.73g 44%
Cholesterol 52.25mg 105%
Sodium 37.64mg 9%
Potassium 172.7mg 22%
Total Carbs 13.41g 27%
Sugars 2.42g 58%
Dietary Fiber 0.63g 15%
Protein 7.47g 90%
Vitamin C 6.5mg 65%
Vitamin A 0.1mg 11%
Iron 1.1mg 37%
Calcium 22.9mg 14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 17
    Points
  • 20
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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