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Cornish Game Hens with Pomegranate Molasses Recipe

Cornish Game Hens with Pomegranate Molasses

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Average Rating:

Total Reviews: 20

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  • on October 22, 2011

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    As regards the 1/2 cup chicken broth, I would think it is to be used to deglaze the roasting pan to make a sauce. I can hardly wait to try this recipe. If it is half as good as it reads I will be very, very happy.

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  • on April 10, 2011

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    Wow, delish! The hens were so moist and the slight tang of the pomegranate molasses was perfect. It's also a beautiful presentation with little effort.

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  • on April 09, 2011

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    Excellent! I fixed the hens and couscous exactly as written. My husband declared it a homerun. Do watch the molasses as it's boiling. I turned my back for a minute and it boiled all over my stove. What a mess!

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  • on April 04, 2011

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    I'm making this for the first time tonight and will let you know how it turns out, but I see a lot of foks asking what is done with the chicken broth. The TV episode has these hens accompanied by israeli Cous-cous, and in finishing the side dish, Chef Anne uses about a half cup of chicken broth while blending the cous-cous with some toasted almonds, pomegranate seeds and golden raisins - which I plan to do, but using a wild rice instead.

    I'm getting hungry just thinking about it! The rating is based on what I think this should taste like - will adjust it later if I feel it's necessary.

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  • on April 03, 2011

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    Yes, what do you do with the 1/2 chicken broth in the Pomegranite game hen recipe??????

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  • on March 30, 2011

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    Good job Anne! This turned out to be a good, week night recipe for chicken. It worked just like it was supposed to and tasted great--especially on the chicken breasts. Very simple and satisfying.

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  • on March 30, 2011

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    Anne, i love you and your shows, and i really hope you win on Chopped. Ingredients called for chicken broth, but nowhere in directions did it say where to use it. I made it without the broth, and it tasted like something was missing. Loved the other recipes i made from you, but this one wasn't printed correctly.

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  • on March 29, 2011

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    Pomegranate molasses is a staple in our house and easy to find these days. Check the Middle Eastern specialty food aisles of grocery stores. Unless you want to simmer down pomegranate juice to create a syrupy consistency, you'll need to find the Pom molasses in bottle. No substitute for it to come up with the same flavors here.

    Recipe also works well on chicken if you don't want to use game hens. Use two small chickens - about 3 pound "plus" each - and quarter them. White meat quarters will cook faster than dark meat quarters, but easy to remove them from the oven first.

    Smaller chickens can be hard to find outside of specialty suppliers as American breeders raise behemouths of 5 pounds or more with too large breasts. Here's a tip - Whole Foods uses the smaller size ones to roast in their delis. Ask the butcher if he or she will pull small organic raw chickens from the deli in about 3 pounder size. We've been able to get them that way.

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  • on March 29, 2011

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    Absolutely loved the dish! Can't wait to make it for a dinner party. Great presentation.

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  • on March 27, 2011

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    Couldn't wait to try this chicken and Israeli couscous recipe and it didn't disappoint. It was wonderful.

    I removed the backbone and wing tips, but even so, it didn't look quite as flat and even as Ann's, so I increased the cooking time a little.

    Don't be tempted to increase the the temperature though, the molasses will burn.

    Pomegranite molasses isn't that easy to come across, but luckily I had some available. Someone at Whole foods said you can use pomegranite juice and Agave nectar (not sugar, but I can't confirm that.

    Whatever.... this recipe rocks!!!





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