Rock Cornish game hens get flavor and color from honey and pomegranate juice, plus an extra kick from allspice and cinnamon. Easy to make and makes an impressive presentation at the table. Plan ahead to marinate overnight.
Prep Time: 15 minutes
Cook Time: 45 minutes
Ingredients:
- 1 cup fresh pomegranate juice (see note below)
- 1/2 cup honey plus 3 Tablespoons
- 1/2 teaspoon ground coriander
- 1/2 teaspoon cinnamon
- 1/2 teaspoon allspice
- 1/4 teaspoon cayenne pepper
- 6 cloves garlic, smashed
- 3 game hens, split in half
- Salt and pepper
- Pomegranate seeds for garnish
- Chopped, roasted pistachio nuts for garnish
Preparation:
To remove the seeds, cut the crown end off a pomegranate, removing with it some of the white pith. Take care not to pierce the seeds within. Lightly score the skin in quarters, from the stem to crown end. Firmly yet gently break the sections apart, following the score lines. Bend back the skin and gently scoop the seed clusters into a bowl; remove any pith.(Note: For 1 cup of juice, put 1-1/2 to 2 cups seeds in a blender; blend until liquified. Pour mixture through a cheesecloth-lined strainer or sieve.)
Mix pomegranate juice, 1/2 cup honey, coriander, cinnamon, allspice, cayenne pepper, and garlic. Pour over Cornish game hens. Marinate, covered, overnight or at least 8 hours in the refrigerator, turning occasionally.
Drain hens, reserving marinade. Simmer marinade, covered for 10 minutes; reserve.
Season hens with salt and pepper. Bake at 450 degrees F, basting frequently with reserved marinade, until hens are just firm to the touch, about 25 minutes. Remove from oven; let rest covered with a tea towel for 5 minutes. Brush each half with 1/2 tablespoon honey. Garnish with pomegranate seeds and chopped pistachios.
Yield: 6 servings
Recipe Source: The Cooking of the Eastern Mediterranean by Paula Wolfert (HarperCollins)
Reprinted with permission.
