Instructions: Check hens for quills and feathers and place breast side up in a shallow dish. In a small bowl, mix together pomegranate molasses, cumin, coriander, peppercorns and 4 tablespoons of the olive oil until blended and pour over hens. Allow to marinate in refrigerator for 1/2 hour. Turn hens over and marinate an additional half hour.

Preheat grill.

In a 12- to 14-inch saute pan, heat the remaining 4 tablespoons olive oil over high heat until smoking. Add garlic, then potatoes and, stirring quickly, cook until golden brown, about 7 to 8 minutes. Add paprika and vinegar and cook until vinegar evaporates, less than 1 minute.

Meanwhile, remove hens from marinade and place on grill. Cook until just pink at the leg bone, about 10 to 12 minutes per side. Place potatoes on serving tray, place hens on top and serve.

This recipe yields 4 servings.

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