4 large oranges, sliced
2 C. whole pitted dates (about 8 oz.)
4 (1 1/2-lb.) Cornish hens

Paste:
2 C. cilantro sprigs
1/2 tsp. ground cardamom
2 tsp. ground cumin
1/4 tsp. ground coriander
12 garlic cloves
1/2 C. pimento-stuffed olives

Marinade:
1/2 C. balsamic vinegar
1/2 C. dry Marsala
1/4 C. honey

Arrange orange slices in 2 (13 x 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 side 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 marinade over hens. Cover and marinate in refrigerator 2 to 24 hours, basting once with the vinegar mixture. Preheat oven to 350°. Uncover hens, and bake at 350° for 1 hour and 25 minutes or until juices run clear, basting occassionally with the vinegar mixture. Shield wings with foil, if needed.

Yield: 8 servings
Calories: 412
Fat: 10.5g
Fiber: 8.3g