Persian-Inspired Cornish Hens with Pomegranate Walnut Sauce
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Yield: 4 servings
 
Persian-Inspired Cornish Hens with Pomegranate Walnut Sauce is all about that rich, velvety, nuanced sauce. It’s slow food cooked with love, and perfect for a unique twist on holiday entertaining.
Ingredients
  • 1½ cups (170 g) walnuts
  • 2 tablespoons olive oil
  • 2 Cornish hens (about 1¾ lbs each), giblets removed, rinsed, patted dry, and excess fat and wing tips trimmed off
  • 1 large onion, chopped
  • 1½ cups (355 ml) chicken stock
  • ⅓ cup (80 ml) pomegranate molasses
  • 2 tablespoons honey
  • ½ teaspoon salt
  • ¼ + ⅛ teaspoon ground cinnamon
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon ground allspice
  • ⅛ teaspoon ground nutmeg
  • ¼ teaspoon saffron threads, steeped 3 minutes in 2 tablespoons boiling water
  • ¼ cup pomegranate arils, for garnish
  • 2 tablespoons chopped fresh herbs such as mint or flat-leaf parsley, for garnish (optional)
Instructions
  1. Preheat the oven to 350F. Spread out the walnuts on a large baking sheet and toast until aromatic and golden, about 8 to 10 minutes, tossing once halfway through. Let the nuts cool, and then process them in a food process until finely ground.
  2. Heat the oil in a large Dutch oven over medium-high heat; once hot, brown the hens on both sides (about 4 to 5 minutes per side). Transfer the hens to a plate.
  3. Add the onion to the Dutch oven and cook over medium heat until softened and just starting to caramelize in spots, about 5 to 7 minutes.
  4. Stir in the ground walnuts, stock, pomegranate molasses, honey, salt, cinnamon, black pepper, allspice, nutmeg, and saffron water; bring the sauce up to a simmer, and then add the hens.
  5. Cover the pot, turn the heat down to low, and cook until the hens are fully cooked, about 1 hour, flipping the hens over halfway through. Gently stir the sauce every 20 minutes or so, so it doesn’t stick on the bottom. Transfer the hens to a platter. If the sauce isn’t thick enough, turn up the heat to medium and cook the sauce until it’s thick and velvety, stirring frequently.
  6. To serve, transfer the hens to a serving platter and ladle the sauce on top. Sprinkle on the pomegranate arils and the herbs.
Recipe by An Edible Mosaic™ at https://www.anediblemosaic.com/persian-inspired-cornish-hens-with-pomegranate-walnut-sauce/