 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
Make the paste and marinade the day before; marinate the hens the day of the party. Ingredients:
4 large oranges, sliced |
2 cups whole pitted dates (about 8 ounces) |
4 (1 1/2-pound) cornish hens |
2 cups cilantro sprigs |
1/2 teaspoon ground cardamom |
2 teaspoons ground cumin |
1/4 teaspoon ground coriander |
12 garlic cloves |
1/2 cup pimento-stuffed olives |
1/2 cup balsamic vinegar |
1/2 cup dry marsala |
1/4 cup honey |
Directions:
1. Arrange orange slices in 2 (13 x 9-inch) baking dishes, and sprinkle evenly with dates.
2. 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.
3. 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.
4. 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.
5. Slowly pour marinade over hens. Cover and marinate in refrigerator 2 to 24 hours, basting once with the vinegar mixture.
6. Preheat oven to 350°.
7. 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.
|
|