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1
Combine the oil, lemon zest and 1/2 teaspoon of the chile powder in a small bowl.
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2
Put 2 Cornish hens in each of 2 large resealable plastic bags.
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3
Add half of the marinade to each bag, seal the bags and rub the marinade all over the hens.
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4
Refrigerate overnight.
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5
Preheat the oven to 350.
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6
Spread the pine nuts on a baking sheet and toast for 3 to 4 minutes, or until the pine nuts are lightly browned.
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7
Raise the oven temperature to 375.
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8
Remove the hens from the bags, scraping off any excess marinade; pour the marinade into a bowl.
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9
Season the hens inside and out with salt and black pepper.
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10
Heat 1 tablespoon of the marinade in a heavy skillet.
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11
Add 2 of the hens and cook over high heat, turning once, until golden and crisp, about 3 minutes per side.
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12
Transfer the hens to a large roasting pan, breast side up.
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13
Repeat with 1 more tablespoon of the marinade and the remaining hens; set the skillet aside.
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14
Roast the hens for about 50 minutes, or until the juices run clear when the thighs are pierced with a knife.
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15
Transfer the hens to a platter and let rest for 15 minutes.
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16
Pour the pan juices into a bowl and skim off the fat.
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17
Pour off all but 2 tablespoons of the fat from the skillet and set it over moderately high heat.
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18
Add the onion, garlic and ginger and cook just until softened, about 2 minutes.
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19
Add the pomegranate seeds, lemon juice, pine nuts, cumin, coriander, cayenne and the remaining 1/2 teaspoon of chile powder.
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20
Cook, scraping up any browned bits, until the liquid is nearly evaporated, about 2 minutes.
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21
Add the chicken stock and honey and bring to a boil.
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22
Cook until reduced to 3/4 cup, about 12 minutes.
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23
Add the reserved pan juices.
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24
Transfer the hens to plates, spoon the sauce on top and serve.
