Cornish Hens With Pomegranate And Garlic Potatoes

Recipe Ingredients

8		Cornish hens - backbone removed,
		Split and flattened
4 tablespoons	60ml	Pomegranate molasses
1 tablespoon	15ml	Cumin seeds - toasted, crushed
1 tablespoon	15ml	Coriander seeds - toasted, crushed
1 tablespoon	15ml	Black peppercorns - crushed
8 tablespoons	120ml	Extra-virgin olive oil - divided
4		Garlic cloves - finely minced
4		Russet potatoes - peeled, halved
		Lengthwise, sliced into 1/4" half-moons
1 tablespoon	15ml	Hot paprika
4 tablespoons	60ml	Red wine vinegar

Recipe Instructions

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 tablespoons of the olive oil until 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 pan, heat the remaining 4 tablespoons olive oil over high heat until smoking. Add garlic, then potatoes and, stirring quickly, cook until golden brown, about 7 to 8 minutes. Add paprika and vinegar and cook until vinegar evaporates, less than 1 minute.

Meanwhile, remove hens from marinade and place on grill. Cook until just pink at the leg bone, about 10 to 12 minutes per side. Place potatoes on serving tray, place hens on top and serve.

This recipe yields 4 servings.

Source:
MEDITERRANEAN MARIO with Mario Batali - (Show # ME-1B02) - from the TV FOOD NETWORK

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