Serves: 4
Total Calories: 131

2 Rock Cornish hens about 1 1/2 to 1 3/4 lbs each (or 4 at about 3/4 to 1 lb each) split in half
1 cup pomegranate juice
1/2 cup honey
zest of 1/2 lemon cut into strips with a potato peeler or a small sharp knife
1/4 cup lemon juice (about 1 lemon)
1 1/2 teaspoons grated fresh ginger
4 large cloves garlic minced
1/2 teaspoon ground coriander
1/2 teaspoon cinnamon
1/2 teaspoon cayenne pepper
salt and pepper to taste
pomegranate seeds (optional and dependant on season)

Combine all ingredients except pomegranate seeds and hens, making sure to really dilute the honey. Marinate hens in marinade, making sure each half is really well coated with the sauce and refrigerate, tightly covered, overnight (or at least 8 hours) before cooking. Preheat oven to 450 degrees. Remove hens to a roasting pan, reserving marinade. Season hens with a little salt and pepper. While oven heats up, put marinade in a saucepan and bring to a boil, then reduce to a simmer. Just before putting hens in the oven, spoon a little marinade over them. Keep marinade at a very low simmer while cooking the hens. Baste hens with it every 10 minutes. Cook 25–35 minutes, until golden brown and juices run clear when you prick the thigh. You want the hens cooked to an internal temperature of 170–180 degrees, if that’s an easier way for you to judge doneness, but note that the cooking time will depend on what size birds you bought (less time for smaller hens, more for the larger). Let rest 10 minutes before serving. To serve, plate, spoon a little of the sauce/marinade on top, sprinkle with pomegranate seeds, and enjoy. Eat with Wild Rice Pilaf with Cherries, Zucchini, and Carrots or Saffron Jasmine Rice and a light green salad.

Nutritional Facts:

Serves: 4
Total Calories: 131
Calories from Fat: 0

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