Cocoa-Rubbed Cornish Hens with Orange Pomegranate Salsa

5 from 1 vote

Cocoa-Rubbed Cornish Hens with Orange Pomegranate Salsa

Earthy, sweet, and with a bit of heat, this delicious rub makes for a delicious roast bird, or any protein for that matter. Rich flavors find balance from the bright, sweet, and acidic salsa of orange, pomegranate, and vinegar with a burst of fresh herbs. Adapted from Eating Well.

Course Main Course

Cuisine American

Keyword american, black cocoa, cornish game hen, dairy-free, dinner, egg-free, halloween, holiday, lunch, main, nightshade-free, nut-free, orange, pomegranate, thanksgiving

Prep Time 30

Cook Time 50

Total Time 1

Servings

Calories 567kcal

Author Jenny Ross

Ingredients

2 tablespoons monk fruit golden, or 1 tablespoon coconut aminos
2 teaspoons cocoa powder unsweetened
2 teaspoons ground coriander
1 teaspoon smoked paprika use 1/2 teaspoon cumin nightshade-free
1/2 teaspoon salt divided
1/4 teaspoon cayenne pepper omit for nightshade-free
2 Cornish game hens giblets removed, or 2 pounds chicken thighs with bone in and skin on
1 shallot thinly sliced
2 tablespoons sherry vinegar or red-wine vinegar
1 navel orange zested and cut into supremes
3/4 cup pomegranate seeds
2 tablespoons parsley minced
2 tablespoons olive oil

Get Recipe Ingredients

Instructions

Preheat the oven to 425ºF and line a rimmed baking sheet with foil. Rub with a bit of avocado oil to prevent sticking and set aside.
Combine monk fruit, cocoa, coriander, paprika, salt (reserve 1/8 teaspoon for the salsa), and cayenne in a small bowl. If using coconut aminos in place of monk fruit, simply omit from spice mix and rub it onto the birds instead and combine the remaining spice mix ingredients in a small bowl.
Pat the hens dry with paper towels. Sprinkle evenly with the just mixed spices, both inside and out. Place onto the prepared baking sheet. Bake for 50-60 minutes, or until golden and an instant read thermometer reads 165ºF.
While hens roast, stir together the shallot, vinegar, and 1/8 teaspoon salt in a small bowl. Add the zest of the orange, citrus supremes, pomegranate seeds, parsley, and olive oil. Toss to combine. Serve along with the roast hens.

Notes

If you make this with bone-in skin-on chicken thighs, bake at 450ºF for 25 minutes, or until golden and 165ºF.

Protein:Energy Ratio: 0.82

Nutrition made with chicken thighs: Calories: 539 cal, Carbs: 13g, Fiber: 3g, Fat: 40g, Protein: 33g, Protein:Energy Ratio: 0.66

Nutrition