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Not your everyday main. Using only the most basic ingredients, these stuffed hens are wholesome and especially delicious. This recipe can easily be done with chicken bottoms; they’re budget-friendly and just as delicious!
1/2 cup oil, such as Gefen Cottonseed Oil
2 red onions, diced
7 red potatoes, peeled
1 and 1/4 teaspoons salt
1/2 cup pomegranate seeds
1 cup water
1 tablespoon oil, such as Gefen Cottonseed Oil
1 large red onion, finely diced
6 tablespoons sugar
2 teaspoons Gefen Potato Starch
1 cup orange juice
1/2 teaspoon freshly grated ginger
1 and 1/2 tablespoons Gefen Lemon Juice
salt, to taste
Pereg Black Pepper, to taste
4 Cornish hens
Heat oil in a large skillet over medium heat. Sauté onions until golden.
Add potatoes to a medium saucepan with salt and water. Cover, bring to a boil, then simmer for 15 minutes. Mash potatoes, then add sautéed onions and pomegranate seeds and mix to combine.
Heat oil in a large, deep skillet over medium heat. Sauté onions with sugar for 10 minutes, or until syrupy. Dissolve potato starch in orange juice, then add to onions, along with ginger, lemon juice, salt and pepper. Bring to a boil, then reduce heat and simmer until thickened.
Preheat oven to 375 degrees Fahrenheit.
Stuff Cornish hens with potato filling. Arrange in a baking dish and pour syrup over. Cook for one hour and 20 minutes.
Photography and Styling by Chay Berger
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