Moroccan Cornish Hens

Moroccan Cornish Hens

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 4

    large oranges sliced

  • 2

    cups whole pitted dates (about 8 ounces)

  • 4

    (1½-pound) Cornish hens

  • PASTE

  • 2

    cups cilantro sprigs

  • ½

    teaspoon ground cardamom

  • 2

    teaspoons ground cumin

  • ¼

    teaspoon ground coriander

  • 12

    garlic cloves

  • ½

    cup pimento-stuffed olives

  • MARINADE

  • ½

    cup balsamic vinegar

  • ½

    cup dry Marsala

  • ¼

    cup honey

Directions

Arrange orange slices in 2 (13 × 9-inch) baking dishes, and sprinkle evenly with dates. Remove and discard giblets and necks from hens. Rinse hens with cold water; pat dry. Remove skin, and trim excess fat. Split hens in half lengthwise. Place hen halves, meaty sides up, on top of dates. Prepare paste: Place cilantro in a food processor; pulse 4 times or until coarsely chopped. Add cardamom, cumin, coriander, and garlic, and process until finely chopped. Pat cilantro mixture onto hens; arrange olives around hens. Prepare marinade: Combine vinegar, wine, and honey; stir well with a whisk until well-blended. Place in refrigerator for up to two days, if desired. Slowly pour over hens. Cover and marinate in refrigerator 2 to 24 hours, basting once with the vinegar mixture. Preheat oven to 350º. Uncover hens, and bake at 350º for 1 hour and 25 minutes or until juices run clear, basting occasionally with the vinegar mixture. Shield wings with foil, if needed.


Nutrition

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