Recipe By The Peppermill
Cornish hens are the perfect elegant main dish for any of the holiday meals. Paired with this sweet spiced pomegranate-honey sauce, this chicken is tailor-made for Rosh Hashanah.
Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.
Mix pomegranate syrup, three-fourths cup honey, coriander, cinnamon, allspice, cayenne and crushed garlic; pour over hens. Marinate, covered, overnight or for at least eight hours in the refrigerator, turning occasionally.
Remove hens from marinade, reserving marinade.
Place marinade in a small saucepan and cook for 10 minutes to thicken; set aside.
Season hens generously with salt and pepper. Bake at 450 degree Fahrenheit, uncovered, basting occasionally with cooked marinade, for about 35 minutes.
Remove from oven. Brush hens with remaining honey. Garnish with pomegranate seeds and chopped pistachios and serve.
This dish can be prepared in advance. Adjust baking time from 35 to 25 minutes. Cool and refrigerate. Before serving, allow hens to come to room temperature and brush once again with reserved marinade. Bake for 15 minutes in an oven heated to 350 degrees Fahrenheit before serving.
