GAME HENS WITH SUMAC, POMEGRANATE AND CARDAMOM RICE

Game Hens With Sumac, Pomegranate and Cardamom Rice image

There's very little difference these days between the small chickens marketed as game hens and the ones called poussins. Both names are used, and they refer to a bird that weighs about 1 pound. And both birds work here in this recipe. The hens are beautifully burnished and seasoned with sumac and pomegranate molasses, which adds a tart sweet and sour flavor. (You can find the molasses at Middle Eastern groceries.) Figure one whole bird per person, or half a bird for smaller appetites. Fragrant cardamom-spiced basmati rice makes a perfect accompaniment.

Provided by David Tanis

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

4 game hens or poussins, about 1 pound each
Salt
2 teaspoons sumac
½ teaspoon cinnamon
½ teaspoon black pepper
2 tablespoons pomegranate molasses
2 cups basmati rice, rinsed
8 cardamom pods
8 cloves
2 tablespoons butter
¼ cup currants
½ cup golden raisins
¼ cup pomegranate seeds
3 tablespoons lightly toasted pine nuts
Mint sprigs or chopped mint, for garnish

Steps:

Heat oven to 400 degrees. Season birds inside and out with salt, then tie legs together with butcher twine. In a small bowl, mix together the sumac, cinnamon and black pepper. Sprinkle spice mix evenly over exterior of birds and put a pinch in the cavities, too.
Place seasoned birds in a roasting pan just big enough to fit and drizzle all over with pomegranate molasses. Turn birds breast-side down and add water to pan to a depth of ½ inch. Bake uncovered for 15 minutes, then reduce heat to 375 and turn birds breast-side up. Continue cooking for another 20 to 25 minutes, using a brush to baste birds with pan juices frequently, until well browned. Juices in thigh should run clear when pierced with a paring knife.
Meanwhile, make the rice: Put rinsed basmati rice in a saucepan with a tight-fitting lid. Add cardamom, cloves, butter, currants, raisins, 2 1/2 cups water (or broth) and 1/2 teaspoon salt. Bring to a boil over high heat, then put on lid and turn heat to very low. Cook rice for 15 minutes, then turn off heat. Leave covered for 10 minutes.
To serve, fluff rice and mound on a large warmed platter. Surround rice with finished birds and give birds a last dab of the pan juices. Sprinkle pomegranate seeds and pine nuts over everything and garnish with mint. Serve the pleasantly tart pan juices separately.

Nutrition Facts : @context http, Calories 976, UnsaturatedFat 31 grams, Carbohydrate 71 grams, Fat 50 grams, Fiber 3 grams, Protein 58 grams, SaturatedFat 15 grams, Sodium 946 milligrams, Sugar 17 grams, TransFat 0 grams