Pollitos Tiernos en Salsa de Granada y Miel:
Game Hens in Pomegranate and Honey Sauce
Makes 6 servings
1 c. pomegranate juice
1⁄2 c. honey
6 cloves garlic, peeled and crushed
1⁄2 t. each, ground: cilantro seeds (coriander), allspice, cinnamon
Salt to taste
3 game hens, washed, dried, and split down the middle
Combine all ingredients except hens in a non-reactive baking dish. Add hens, cover, and marinate overnight, turning once. Heat the oven to 400°F. Drain off marinade into a saucepan. Boil until reduced by half. Bake the hens until cooked through, basting with the reduced marinade from time to time. Serve with arroz blanco that has been cooked with sautéed onions and dried fruit, if desired.