Ingredients

• 1/2 cup extra virgin olive oil
• 1 lemon, zest of, cut into thin strips
• 1 teaspoon dried ancho chile powder
• 4 (1 1/4 lb) Cornish hens, legs tied together with kitchen string
• 1/4 cup pine nuts
• salt & freshly ground black pepper
• 1/4 cup minced onion, plus
• 1 tablespoon minced onion
• 1 tablespoon minced garlic
• 1 tablespoon finely grated fresh ginger
• 1/3 cup pomegranate seeds (see Note)
• 1/4 cup fresh lemon juice
• 2 teaspoons ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper
• 2 cups chicken stock or 2 cups low sodium chicken broth
• 2 tablespoons honey

Instructions

1. Combine the oil, lemon zest and 1/2 teaspoon of the chile powder in a small bowl.

2. Put 2 Cornish hens in each of 2 large resealable plastic bags. Add half of the marinade to each bag, seal the bags and rub the marinade all over the hens. Refrigerate overnight.

3. Preheat the oven to 350°. Spread the pine nuts on a baking sheet and toast for 3 to 4 minutes, or until the pine nuts are lightly browned.

4. Raise the oven temperature to 375°. Remove the hens from the bags, scraping off any excess marinade; pour the marinade into a bowl. Season the hens inside and out with salt and black pepper.

5. Heat 1 tablespoon of the marinade in a heavy skillet. Add 2 of the hens and cook over high heat, turning once, until golden and crisp, about 3 minutes per side.

6. Transfer the hens to a large roasting pan, breast side up. Repeat with 1 more tablespoon of the marinade and the remaining hens; set the skillet aside.

7. Roast the hens for about 50 minutes, or until the juices run clear when the thighs are pierced with a knife. Transfer the hens to a platter and let rest for 15 minutes.

8. Pour the pan juices into a bowl and skim off the fat.

9. Pour off all but 2 tablespoons of the fat from the skillet and set it over moderately high heat.

10. Add the onion, garlic and ginger and cook just until softened, about 2 minutes. Add the pomegranate seeds, lemon juice, pine nuts, cumin, coriander, cayenne and the remaining 1/2 teaspoon of chile powder.

11. Cook, scraping up any browned bits, until the liquid is nearly evaporated, about 2 minutes.

12. Add the chicken stock and honey and bring to a boil. Cook until reduced to 3/4 cup, about 12 minutes.

13. Add the reserved pan juices. Transfer the hens to plates, spoon the sauce on top and serve.