Moroccan Cornish Hens
By Lv2Cook
Ingredients
- 4 large oranges sliced
- 2 cups whole pitted dates (about 8 ounces)
- 4 (1 1/2-pound) Cornish hens
- PASTE
- 2 cups cilantro sprigs
- 1/2 teaspoon ground cardamom
- 2 teaspoons ground cumin
- 1/4 teaspoon ground coriander
- 12 garlic cloves
- 1/2 cup pimento-stuffed olives
- MARINADE
- 1/2 cup balsamic vinegar
- 1/2 cup dry Marsala
- 1/4 cup honey
Details
Servings 1
Preparation
Step 1
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.
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