Moroccan Cornish Game Hens - cooking recipe

Ingredients
    4 large oranges, sliced
    2 cups dates, pitted (about 8 oz.)
    4 Cornish hens (1 1/2 pounds ea.)
    Paste
    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
    Marinade
    1/2 cup balsamic vinegar
    1/2 cup marsala wine
    1/4 cup honey
Preparation
    Arrange orange slices in a 2 quart (13 x9 ) baking dish and sprinkle evenly with dates.
    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.
    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.
    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.

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