1/4 cup olive oil
2 large onions, finely chopped
5 Cornish hens (about 1 pound each) cut into quarters
1/2 cup finely chopped parsley
generous pinch of saffron threads
2 tablespoons ground ginger
1 heaping teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
pinch of ground cloves
salt
1 teaspoon freshly ground black pepper
3 cups water
1 1/2 cups honey
1/2 cup pomegranate juice
1 cup raisins
1 cup roasted almonds
1/4 cup sesame seeds
2 large onions, finely chopped
5 Cornish hens (about 1 pound each) cut into quarters
1/2 cup finely chopped parsley
generous pinch of saffron threads
2 tablespoons ground ginger
1 heaping teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
pinch of ground cloves
salt
1 teaspoon freshly ground black pepper
3 cups water
1 1/2 cups honey
1/2 cup pomegranate juice
1 cup raisins
1 cup roasted almonds
1/4 cup sesame seeds
Preparation
Heat the olive oil in a large casserole. Sauté the onions until browned.
Add the Cornish hens, parsley, saffron, ginger, cinnamon, nutmeg, cloves, salt to taste, pepper and water. Cover and cook over medium-low heat for about 20 minutes or until the juices of the thigh run clear when pierced.
Remove the Cornish hens from the casserole. Add the honey, pomegranate juice and raisins to the casserole and cook for 3 to 5 minutes.
Arrange the Cornish hens on a big platter and spoon the sauce over.
Garnish with the almonds and sesame seeds and serve immediately.
