Moroccan Cornish Game Hens |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 8 |
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Moroccan recipes are so flavorful and delicious and this recipe sounds wonderful. Prep time does not include marinating time. Not sure where I originally found this recipe - it has been in my recipe file for a long time. Posting here for safe-keeping. Ingredients:
4 large oranges, sliced |
2 cups dates, pitted (about 8 oz.) |
4 cornish hens (1 1/2 pounds ea.) |
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 |
1/2 cup balsamic vinegar |
1/2 cup marsala wine |
1/4 cup honey |
Directions:
1. Arrange orange slices in a 2 quart (13 x9 ) baking dish and sprinkle evenly with dates.
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. 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. 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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