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Game hens in pomegranate and honey sauce: Pollito tierno en salsa de granada y miel by Karen Hursh Graber © 2006

I have seen one or another version of this recipe in magazines in both México and the United States. Here in Mexico, game hens are sold in the supermarkets and labeled pollitos tiernos, "tender little chickens."



  • 1 cup pomegranate juice
  • ½ cup honey
  • 6 cloves garlic, peeled and crushed
  • ½ teaspoon each: ground coriander, ground cinnamon, and ground allspice
  • salt to taste
  • 3 game hens, washed, dried and split down the middle

Combine all ingredients except hen in a non-reactive baking dish. Add hen, cover and marinate overnight, turning once.

Drain off the marinade into a saucepan. Boil until reduced by half.

Bake hens in a 400º oven until cooked through, basting with the marinade from time to time. Serve with arroz blanco that has been cooked with sautéed onion and dried fruit. Serves 6.

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Published or Updated on: September 1, 2006 by Karen Hursh Graber © 2006
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Follow Karen as she travels through the Central Mexican state of Puebla, meeting local cooks, tasting the food, and collecting recipes. With over 75 recipes, plus sections on ingredients and cooking techniques, the book takes the reader on a journey through one of Mexico's oldest and most renowned culinary regions. It can be ordered online.

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