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Ingredientes
- 8 x Cornish hens backbone removed, split and flattened
- 4 Tbsp. Pomegranate molasses
- 1 Tbsp. Cumin seeds toasted, crushed
- 1 Tbsp. Coriander seeds toasted, crushed
- 1 Tbsp. Black peppercorns crushed
- 8 Tbsp. Extra-virgin extra virgin olive oil divided
- 4 x Garlic cloves finely chopped
- 4 x Russet potatoes peeled, halved lengthwise, sliced into 1/4" half-moons
- 1 Tbsp. Warm paprika
- 4 Tbsp. Red wine vinegar
Direcciones
- Check hens for quills and feathers and place breast side up in a shallow dish. In a small bowl, mix together pomegranate molasses, cumin, coriander, peppercorns and 4 Tbsp. of the extra virgin olive oil till blended and pour over hens. Allow to marinate in refrigerator for 1/2 hour. Turn hens over and marinate an additional half hour.
- Preheat grill.
- In a 12- to 14-inch saute/fry pan, heat the remaining 4 Tbsp. extra virgin olive oil over high heat till smoking. Add in garlic, then potatoes and, stirring quickly, cook till golden, about 7 to 8 min. Add in paprika and vinegar and cook till vinegar evaporates, less than 1 minute.
- Meanwhile, remove hens from marinade and place on grill. Cook till just pink at the leg bone, about 10 to 12 min per side. Place potatoes on serving tray, place hens on top and serve.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 263g | |
| Recipe makes 4 servings | |
| Calories 432 | |
| Calories from Fat 247 | 57% |
| Total Fat 28.02g | 35% |
| Saturated Fat 3.86g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 17mg | 1% |
| Potassium 1008mg | 29% |
| Total Carbs 42.74g | 11% |
| Dietary Fiber 4.6g | 15% |
| Sugars 1.57g | 1% |
| Protein 5.58g | 9% |
