| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Cornish |
October 199 |
1 |
servings |
INGREDIENTS
| 1 |
lg |
Orange; thinly sliced |
| 2 |
|
Cornish game hens; cut lengthwise in |
|
|
; half |
| 6 |
tb |
Chopped fresh cilantro |
| 8 |
|
Garlic cloves; finely chopped |
| 1 1/2 |
ts |
Ground cumin |
| 1/2 |
c |
Tawny Port |
| 1/4 |
c |
Olive oil |
| 1/4 |
c |
Balsamic vinegar or red wine vinegar |
| 2 |
tb |
Honey |
| 20 |
|
Whole pitted dates |
| 10 |
lg |
Pitted green olives |
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
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