This sophisticated dish features tender, golden-brown roasted game hens paired with a luxurious, vibrant sauce. The sauce is a complex blend of toasted walnuts, fragrant saffron threads, and a hint of jalapeño heat, creating a rich, nutty, and aromatic profile that complements the poultry perfectly. The game hens are seared for texture and roasted to ensure juicy meat. Garnished with fresh cilantro and tart pomegranate seeds, this recipe is ideal for holiday dinners or special occasion meals. It offers a beautiful presentation and a balance of earthy, savory, and bright flavors that will impress any guest.
Game Hens With Saffron And Walnut Sauce – Bon Appetit
Description
This sophisticated dish features tender, golden-brown roasted game hens paired with a luxurious, vibrant sauce. The sauce is a complex blend of toasted walnuts, fragrant saffron threads, and a hint of jalapeño heat, creating a rich, nutty, and aromatic profile that complements the poultry perfectly. The game hens are seared for texture and roasted to ensure juicy meat. Garnished with fresh cilantro and tart pomegranate seeds, this recipe is ideal for holiday dinners or special occasion meals.Ingredients
Directions
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Combine 1/4 cup of the chicken broth and the saffron threads in a small saucepan.
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Bring the mixture to a simmer, then remove from heat and let stand for 5 minutes to infuse the flavor.
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Place walnuts, garlic cloves, jalapeño, and ground coriander in a food processor.
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Puree until the mixture resembles a thick paste and oil begins to separate from the nuts, stopping occasionally to scrape down the sides.
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With the processor running, slowly add the saffron broth mixture, then add the white wine vinegar.
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Add 3/4 cup of the remaining chicken broth to the processor and blend until smooth.
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Transfer the walnut sauce to a saucepan and set aside.
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Preheat oven to 500ðF (260ðC).
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Heat olive oil in a heavy large skillet over high heat.
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Add the game hen halves in batches, skin-side down.
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Cook until golden brown, placing another skillet or weight atop the hens to flatten them for even browning, about 3 minutes per side.
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Transfer the seared hens to a roasting pan.
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Roast until just cooked through, about 12 minutes.
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While the hens roast, stir the walnut sauce over low heat until just warm.
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If the sauce is too thick, thin it to your desired consistency with additional chicken broth.
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Place 1 game hen half on each of 6 plates.
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Spoon the warm walnut sauce over the hens.
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Garnish with fresh cilantro sprigs and pomegranate seeds, if desired, and serve immediately.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 0.0kcal
- % Daily Value *
- Total Fat 0.0g0%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 351000.0mg14625%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 0.0g0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The walnut sauce can be made 1 day ahead. Cover and chill; bring to room temperature and warm gently before serving.
Ensure the jalapeño is seeded to control the heat level, or remove seeds and ribs for a milder sauce.
Pressing the hens with a skillet while searing ensures a larger surface area of crispy skin.
If pomegranate seeds are unavailable, you can substitute with toasted pumpkin seeds or fresh herbs for color and texture.
