4 large oranges, sliced
\n2 C. whole pitted dates (about 8 oz.)
\n4 (1 1\/2-lb.) Cornish hens<\/p>\n
Paste:
\n2 C. cilantro sprigs
\n1\/2 tsp. ground cardamom
\n2 tsp. ground cumin
\n1\/4 tsp. ground coriander
\n12 garlic cloves
\n1\/2 C. pimento-stuffed olives<\/p>\n
Marinade:
\n1\/2 C. balsamic vinegar
\n1\/2 C. dry Marsala
\n1\/4 C. honey<\/p>\n
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\u00b0. Uncover hens, and bake at 350\u00b0 for 1 hour and 25 minutes or until juices run clear, basting occassionally with the vinegar mixture. Shield wings with foil, if needed.<\/p>\n
Yield: 8 servings
\nCalories: 412
\nFat: 10.5g
\nFiber: 8.3g<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n