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.