by Charnie Kohn

Sweet and Savory Cornish Hens

6 Servings
1 Hour, 15 Minutes
Easy Easy

You really don’t have to work too hard to make this Cornish Hen the star of the show. With a few staple spices and a quickly prepared glaze, you elevate the bird from incredible to overwhelmingly delicious. Enjoy.


  • 6 David Elliot Rock Cornish Hens
  • 1 tablespoon kosher salt
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1/4 teaspoon black pepper
  • 4 heaping tablespoons jellied cranberry sauce
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 cup dairy-free butter/margarine, room temperature
  • 1 tablespoon fresh, cleaned parsley, chopped
  • 2 teaspoons chili powder
  • 1 teaspoon fresh, cleaned dill, chopped
  • 1/8 teaspoon cumin
  • 4 tablespoons silan (date syrup)


  1. Preheat oven to 425 degrees Fahrenheit.
  2. In a small bowl combine the butter/margarine, salt, parsley, garlic powder, chili powder, onion powder, dill, black pepper, and cumin. Mix well until fully combined. Lather the butter mixture all over the Cornish hens, making sure to get under the skin as well. Place in a roasting pan and cover well. Bake at 425 degrees for fifty minutes.
  3. In a small bowl, combine the jellied cranberry, silan, and crushed red pepper flakes. Mix until smooth. Brush the mix over the Cornish hens and bake uncovered for an additional twenty minutes. Serve over rice or couscous.

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