Yield: 24 servings. 1 quart pomegranate juice 2 3/4 cups honey, divided 2 tsp. ground coriander 2 tsp. cinnamon 2 tsp. allspice 1 tsp. cayenne pepper 24 cloves garlic, smashed 12 game hens, split in half as needed, salt as needed, pepper for garnish, pomegranate seeds for garnish, pistachio nuts, chopped and roasted Mix pomegranate juice, 2 cups honey and next 5 ingredients; pour over hens. Marinate overnight or at least 8 hours, refrigerated, turning occasionally. Drain hens, reserving ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.