- 1 cup pomegranate molasses
- 1/4 cup balsamic vinegar
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 1/4 teaspoon saffron, crushed
- Pinch of red pepper flakes
- 4 (1 1/2-pound) Cornish game hens
- Salt and pepper, to taste
In a small bowl, combine pomegranate molasses, vinegar, oil, garlic, saffron and red pepper flakes. Set aside 1/4 of the marinade for basting.
Place remaining marinade in sealable plastic bags with game hens. Marinate for 30 minutes.
Preheat oven to 400° F.
Transfer hens, breast-side up, to a roasting pan or rimmed baking sheet; season liberally with salt and pepper. Leave as much space in between each bird as possible. Roast, basting with remaining marinade every 15 minutes, until cooked through (a meat thermometer should read 165° F when placed in the thigh), about 50 minutes.
Let stand for 15 minutes before serving, drizzled with pan juices.