Name: Moroccan-Style Cornish Game Hens
Prep time: 30 min
Total time: 1 h 30 min
Yield: 1
Cuisine: American
Ingredients: 2 Cornish game hens cut half; 6 tb Fresh Cilantro chopped; 2 tb Honey; 1 lg Orange thinly sliced; 1/4 c olive oil; 20 dates Whole pitted; 8 cloves Garlic finely; 1/2 c Tawny Port; 10 lg green olives Pitted; 1 1/2 ts Ground cumin; 1/4 c Balsamic vinegar or red wine

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INGREDIENTS

2 Cornish game hens ; cut half
6 tb Fresh Cilantro ; chopped
2 tb Honey
1 lg Orange ; thinly sliced
1/4 c olive oil
20 dates ; Whole pitted
8 cloves Garlic ; finely
1/2 c Tawny Port
10 lg green olives ; Pitted
1 1/2 ts Ground cumin
1/4 c Balsamic vinegar ; or red wine

Servings

INSTRUCTIONS

Arrange orange slices in bottom of 9x13-inch glass baking dish. Top with game hens. Mix 4 tablespoons fresh cilantro, chopped garlic and 1 1/4 teaspoons cumin in bowl. Rub mixture all over hens. Whisk tawny Port, oil, vinegar and honey in small bowl. Pour over hens. Tuck dates and olives between hens. Season with salt and pepper. Cover and refrigerate at least 12 hours or overnight, turning hens once. Preheat oven to 375F. Turn hens skin side up. Bake hens with marinade, dates and olives until hens are cooked through, basting occasionally, about 40 minutes. Transfer hens, dates and olives to platter; discard orange slices. Pour pan juices into heavy small saucepan. Add remaining 1/4 teaspoon cumin and boil until reduced to 1/2 cup, whisking frequently, about 5 minutes. Season with salt and pepper. Spoon some sauce over hens. Sprinkle with remaining 2 tablespoons chopped cilantro. Serve, passing remaining sauce separately. Serves 2. Bon Appetit October 1992

NOTES

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Moroccan-Style Cornish Game Hens

2  Cornish game hens cut half
6 tb Fresh Cilantro chopped
2 tb Honey 
1 lg Orange thinly sliced
1/4 c olive oil 
20  dates Whole pitted
8 cloves Garlic finely
1/2 c Tawny Port 
10 lg green olives Pitted
1 1/2 ts Ground cumin 
1/4 c Balsamic vinegar or red wine

Arrange orange slices in bottom of 9x13-inch glass baking dish. Top with  game hens. Mix 4 tablespoons fresh cilantro, chopped garlic and 1 1/4  teaspoons cumin in bowl. Rub mixture all over hens. Whisk tawny Port, oil,  vinegar and honey in small bowl. Pour over hens. Tuck dates and olives  between hens. Season with salt and pepper. Cover and refrigerate at least  12 hours or overnight, turning hens once.    Preheat oven to 375F. Turn hens skin side up. Bake hens with marinade,  dates and olives until hens are cooked through, basting occasionally, about  40 minutes. Transfer hens, dates and olives to platter; discard orange  slices. Pour pan juices into heavy small saucepan. Add remaining 1/4  teaspoon cumin and boil until reduced to 1/2 cup, whisking frequently,  about 5 minutes. Season with salt and pepper. Spoon some sauce over hens.  Sprinkle with remaining 2 tablespoons chopped cilantro. Serve, passing  remaining sauce separately.    Serves 2.    Bon Appetit October 1992

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Nutrition

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Serving Size: 1 Serving (1672g)
Recipe Makes: 1

Calories: 3277
Calories from Fat: 1040 (32%)

Amt Per Serving		% DV

	Total Fat 115.6g	154 %
	Saturated Fat 28.8g	144 %
	Monounsaturated Fat 56g
	Polyunsanturated Fat 20.8g
Cholesterol 678.7mg		209 %
Sodium 887.4mg		31 %
Potassium 6158.2mg		162 %
Total Carbohydrate 433.1g		127 %
	Dietary Fiber 41.5g	166 %
	Sugars, other 391.5g
Protein 131g		187 %
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Calories per serving: 3277

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