Moroccan Cornish Game Hens

Total Time: 31 mins Preparation Time: 30 mins Cook Time: 1 min

Ingredients

• Servings: 8
• 4 large oranges, sliced
• 2 cups dates, pitted (about 8 oz.)
• 4 cornish hens (1 1/2 pounds ea.)
• 2 cups fresh cilantro stems (cilantro sprigs)
• 1/2 teaspoon ground cardamom
• 2 teaspoons ground cumin
• 1/4 teaspoon ground coriander
• 12 garlic cloves
• 1/2 cup pimento stuffed olive
• 1/2 cup balsamic vinegar
• 1/2 cup marsala wine
• 1/4 cup honey

Recipe

• 1 arrange orange slices in a 2 quart (13 x9 ) baking dish and sprinkle evenly with dates.
• 2 remove and discard giblets and neck (if included) and rinse hens with cold water. pat dry. remove skin & excess fat. split hens in half lengthwise. place hen halves, meaty side up, on top of dates. prepare paste. place cilantro in food processor; pulse 4 times or until coarsely chopped. add cardamom, cumin, coriander and garlic. process until finely chopped. place cilantro mixture onto hens; arrange olives around hens.
• 3 prepare marinade. combine vinegar, wine, & honey; stir well with a whisk until well blended. slowly pour over hens. cover and marinade in refrigerator 2-24 hours, basting once with vinegar mixture.
• 4 preheat oven to 250 degrees f. uncover hens and bake at 250 for 1 hours 25 minute or until juices run clear. baste occasionally with the vinegar mixture. shield wings with foil, if needed.