Moroccan-Style Cornish Game Hens
I've been making this since it appeared in Bon Appetit in an article about a date festival in Arizona, at least I think it was Arizona. It's very good, easy to make, and can be made ahead.
Moroccan-Style Cornish Game Hens
Servings:2
Preparation Time: 2 hours
1 large orange, thinly sliced
2 Cornish hens, cut in half lengthwise
6 tablespoons fresh cilantro, chopped
8 garlic cloves, finely chopped
1 1/2 teaspoons cumin, divided
1/2 cup tawny port
1/4 cup olive oil
1/4 cup balsamic vinegar or red wine vinegar
2 tablespoons honey
20 whole pitted dates
10 large green pitted olives
Arrange orange slices in bottom of 9x13 glass baking dish. Top with game hens.
Mix 4 Tbs fresh cilantro, chopped garlic and 1 1/4 tsp cumin in bowl. Rub mixture all over hens.
Whisk Tawny Port, oil, vinegar and honey in a 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 375 degrees.
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 and cover to keep warm; discard orange slices.
Pour pan juices into heavy small saucepan. Add remaining 1/4 tsp 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 Tbs chopped cilantro and garnish with extra orange slices. Serve, passing remaining sauce separately.
Bon Appetit
October 1992
I usually add extra olives and dates, because they taste so good.
