| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Cornish |
October 199 |
1 |
Servings |
INGREDIENTS
| 1 |
|
Orange, thinly sliced |
| 2 |
|
Cornish game hens, cut |
|
|
lengthwise in |
|
|
half |
| 6 |
T |
Chopped fresh cilantro |
| 8 |
|
Garlic cloves, finely |
|
|
chopped |
| 1 1/2 |
t |
Ground cumin |
| 1/2 |
c |
Tawny Port |
| 1/4 |
c |
Olive oil |
| 1/4 |
c |
Balsamic vinegar or red wine |
|
|
vinegar |
| 2 |
T |
Honey |
| 20 |
|
Whole pitted dates |
| 10 |
|
Pitted green olives |
| 1 1/4 |
|
aspoons cumin in bowl. Rub mixture all over hens. , aspoons cumin in bowl. Rub mixture all over hens. Whisk tawny |
INSTRUCTIONS
Arrange orange slices in bottom of 9x13-inch glass baking dish. Top
with game hens. Mix 4 tablespoons fresh cilantro, chopped garlic and
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 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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