CORNISH HENS WITH POMEGRANATE-MOLASSES GLAZE | MARTHA STEWART
These tender, tasty little birds are marinated in pomegranate molasses. Serve them with wild-rice salad.
Provided by Martha Stewart
Categories Gluten-Free Recipes
Number Of Ingredients 10
Steps:
- In a small bowl, whisk together pomegranate molasses, oil, and 1/2 teaspoon pepper. Place each hen in a large resealable plastic bag. Divide marinade, sliced onions, and garlic evenly among bags. Seal bags; turn to coat. Refrigerate at least 4 hours (or up to overnight), turning occasionally.
- Preheat oven to 350 degrees, with rack in lower third. Set roasting racks in 2 shallow pans or on 2 rimmed baking sheets, and coat racks with cooking spray.
- Remove hens from plastic bags, letting excess marinade drip off. Place hens on racks, breasts side up, and tuck wing tips under. Fill cavity of each hen with 4 onion and 4 lemon wedges; tie legs with kitchen twine. Brush all over with butter; season with salt and pepper.
- Transfer pans to oven, and roast until hens are golden and cooked through, about 1 1/2 hours, rotating pan every 30 minutes. (If skin starts to brown too quickly, tent loosely with foil.) Serve warm.
FISH GLAZED WITH POMEGRANATE MOLASSES RECIPE - FOOD.COM
Make and share this Fish Glazed with Pomegranate Molasses recipe from Food.com.
Total Time 13 minutes
Prep Time 5 minutes
Cook Time 8 minutes
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Preheat grill and brush lightly with olive oil.
- Mix olive oil, pomegranate molasses, vinegar, garlic and salt.
- With a pastry brush, coat the fish with the mixture.
- Grill until the flesh is flaky and loses its translucence, 3 to 4 minutes per side.
- Serve immediately.
Nutrition Facts : Calories 240.9, FatContent 27, SaturatedFatContent 3.7, CholesterolContent 0, SodiumContent 0.8, CarbohydrateContent 0.5, FiberContent 0, SugarContent 0, ProteinContent 0.1
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CORNISH HENS WITH POMEGRANATE-MOLASSES GLAZE | MARTHA STEWART
These tender, tasty little birds are marinated in pomegranate molasses. Serve them with wild-rice salad.
From marthastewart.com
Reviews 2.9
Category Gluten-Free Recipes
From marthastewart.com
Reviews 2.9
Category Gluten-Free Recipes
- Transfer pans to oven, and roast until hens are golden and cooked through, about 1 1/2 hours, rotating pan every 30 minutes. (If skin starts to brown too quickly, tent loosely with foil.) Serve warm.
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I was sent some pomegranate molasses as a sample to try and loved its sweet and sour, tangy kind of taste. I reckoned that it would work brilliantly in a barbecue sauce -- and our kids agreed. You can use as a barbecue mop in the last 30 minutes of cooking your meat on the barbecue or marinate chicken or other meat in sauce for at least 30 minutes before cooking in oven or on barbecue. Do not grill or bake for longer than 45 minutes, as the sugar syrups and tomato ketchup are likely to burn and make the food taste bitter.
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