Moroccan Cornish Game Hens

14 ingredients
4 steps

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

Directions

  1. 1
    Arrange orange slices in a 2 quart (13 x9 ) baking dish and sprinkle evenly with dates.
  2. 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. 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. 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.

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