• 2/3 cup pomegranate juice
• 1/3 cup honey
• 1/4 tsp. ground coriander
• 1/4 tsp. ground cinnamon
• 1/4 tsp. ground allspice
• 1/8 tsp. ground cayenne pepper
• 4 cloves garlic, smashed
• 2 game hens, split in half
• salt and pepper
• 2 Tbs. honey
• 2 tsp. pomegranate seeds
• 2 tsp. Chopped, roasted pistachio nuts, for garnish

Mix first 7 ingredients; pour over 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°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 remaining honey. Garnish with pomegranate seeds and chopped pistachios.

Note: To make 1 cup pomegranate juice, put 1-1/2 cups -2 cups seeds in a blender; blend until liquified. Pour mixture through a cheesecloth-lined strainer or sieve.

Courtesy: Pomegranate Council

Per serving: calories 483, fat 24.1g, 45% calories from fat, cholesterol 168mg, protein 29.4g, carbohydrates 38.3g, fiber 0.5g, sugar 33.0g, sodium 85mg, diet points 12.1.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.3, Bread: 0.0, Lean meat: 0.0, Fat: 0.1, Sugar: 1.9, Very lean meat protein: 0.0

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