Man, you guys are still reading the blog after Tuesday’s rant? Aw, shucks 🙂 I feel a teensy bit bad because, after all, I really just want TGIPaleo to be all about the food–I really want to show people that hey, this whole Paleo thing is actually kind’ve awesome and delicious. But there’s only so many emails, so much criticism of my “life choices,” and so much hypocracy I can take before I feel the need to open my big, fat mouth. So, I’m really not that sorry. Seriously, if you “tried Paleo” and “didn’t lose weight”…a) I’m sorry (not really), b) I guaran-effing-tee you that you only gave it like a week and canned it…probably about the time when the trail mix and Paleo Brownies you were shoving down your gullet weren’t helping you get skinny, and c) you don’t have your priorities straight. OK, I’m done.
Um, OK, this recipe isn’t 21DSD-friendly, even when I promised it would be. I’m a bad person. BUT!! It’s Whole30-friendly so that’s a win for all you guys going that route instead of the sugar detox this month. This was our New Years’ Eve dinner, and all I can say is that I’m a fool for not cooking these cute little birdies before now. I’ll warn you, too, that they’re entirely too much fun to rip and shred apart with your hands to get at the sweet, savory apple filling. Yes, I is barbarian…
2 Cornish Game Hens, rinsed and patted dry
1 Green Apple, chopped
1/2 c Pomegranate Seeds
2 c Whole Cranberries
1 Medium Sweet Potato, cut into 1″ chunks
1 T Coconut Oil
1 Onion, diced
1/4 c Ghee or Coconut Oil
Salt and Pepper to taste
In a greased baking dish, arrange the sweet potato and cranberries. Drizzle 1 T of coconut oil on top with a little salt and stir to coat.
In a mixing bowl, combine the apple, onion, and pomegranate seeds with a little salt. Spoon the mixture into the cavities of the hens and truss the legs. Place the hens in the baking dish on top of the cranberries and sweet potato.
Melt the 1/4 c of ghee or oil and brush the tops of the hens with1-2 T and add salt and pepper to taste.
Roast the hens, uncovered, at 350 degrees for 1 hour, removing them every 20 minutes to baste with more of the ghee or coconut oil. When they are done, remove from the oven and cover with foil for 10 minutes to let them rest.