Pomegranate juice adds flavor and color to these spicy, honey-kissed holiday hens.
- 6 ServingsServings
- 1 cup fresh pomegranate juice
- 1/2 cup and 3 tablespoons honey
- 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
For 1 cup of juice, put 1-1/2 to 2 cups of seeds in a blender; blend until liquefied. Pour mixture through a cheesecloth-lined strainer or sieve.
Mix pomegranate juice, 1/2 cup honey, and next 5 ingredients; pour over hens. Marinate, covered, overnight or at least 8 hours in the refrigerator. Turn 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.
Source: California Pomegranates