Maple-Pomegranate Cornish Hens
I N G R E D I E N T S
2 Cornish hens
4 cloves garlic, roughly chopped
1 tbsp avocado or grapeseed oil
1/2 cup pomegranate juice
1/4 cup maple syrup
1 tsp balsamic vinegar
1 tsp coconut aminos (or soy sauce)
10-12 sprigs fresh thyme
2 tsp de-stemmed thyme
Salt & ground black pepper
1 small lemon, thinly sliced
D I R E C T I O N S
Preheat oven to 450 degrees F.
Rinse and thoroughly dry the Cornish hens with paper towels. Using kitchen shears or a large knife, butterfly the hens by cutting from end to end through the backbone (opposite side from the breasts) so the hen can be opened fully.
In the bottom of a roasting pan, lay the thyme sprigs, half of the lemon slices, and 3 of the chopped garlic cloves. Season both sides of the hens with salt and pepper before placing them on top of the herbs, breast side up.
In a small saucepan over medium-high heat, whisk the pomegranate juice, maple syrup, oil, balsamic vinegar, and coconut aminos (or soy sauce) until well combined. Reduce heat to low and let simmer for 10-12 minutes until the sauce reduces and thickens slightly.
Use a small basting brush to coat the cavities and the exteriors of the hens with the pomegranate glaze. Top evenly with the finely chopped thyme and minced garlic. Tuck the remaining lemon slices between the hens.
Roast in the oven for 55-65 minutes, until a thermometer reads 165 degrees F when inserted. Set oven to broil on high and cook the hens for 2-4 minutes more, watching closely, just until tops are browned. Remove and let cool for 10 minutes.
Serve with recommended sides: Bourbon & “Sausage” Rye Stuffing and Maple Pomegranate Gravy.
