Cornish Game Hens with Pomegranate Sauce and Toasted Almonds

Rafih Benjelloun The Imperial Fez, Atlanta, GA

Serves 4 to 6

You can find pomegranate concentrate in Middle Eastern grocery stores. A
warning: Don't try to save time by toasting the almonds, sesame seeds
and pine nuts together. They'll brown at different rates, and the sesame
seeds burn easily. These hens make for a very festive dish, which is
just right over a bed of couscous.

3 to 4 tablespoons olive oil
1 onion, julienned, divided in half
3 cloves garlic, sliced
3 Cornish hens, cut in quarters
12 threads saffron
1 teaspoon ground ginger
1 teaspoon cinnamon
1/8 teaspoon freshly grated nutmeg, or to taste
pinch ground cloves
4 parsley stems, chopped
2 bay leaves
2 cups water
1/4 cup honey
2 tablespoons pomegranate concentrate
Salt and black pepper to taste
1/2 cup olive oil, scant
1/4 cup whole blanched almonds, toasted
1 tablespoon sesame seeds, toasted
3 tablespoons pine nuts, toasted

Heat the 3 to 4 tablespoons of olive oil in a large pot. Sauté half of
the onions with the garlic. Add the quartered Cornish hens.
Meanwhile, crush the saffron slightly with a mortar and pestle, then
steep it in a little hot water.
Brown the hens, then add the spices (including the steeped saffron with
its liquid), herbs and water. Cover pot and simmer for about 25 minutes.
Remove the Cornish hens and set aside.
After you have strained the fat from the cooking liquid, add the
remaining onions to it, along with the honey and pomegranate
concentrate. At this point, the liquid will be cloudy and not especially
appealing. Don't worry, once you have reduced it, it will turn an
attractive brown with tints of lavender. Reduce the mixture until
thickened, about 20 minutes. Season with salt and pepper. Remove bay
leaves.
Meanwhile, heat the scant 1/2 cup olive oil in a large sauté pan, and
fry the hens until the skins are crispy and golden. Remove hens and
place on a serving platter. Pour the pomegranate sauce over and around
them. Garnish with the toasted almonds, sesame seeds, and pine nuts.

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