Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Make the paste and marinade the day before; marinate the hens the day of the party.

Recipe by Cooking Light April 1998


Credit: Howard L. Puckett; Styling: Cathy Muir

Recipe Summary

8 servings


Ingredient Checklist


Instructions Checklist
  • Arrange orange slices in 2 (13 x 9-inch) baking dishes, and sprinkle evenly with dates.

  • Remove and discard giblets and necks from hens. Rinse hens with cold water; pat dry. Remove skin, and trim excess fat. Split hens in half lengthwise. Place hen halves, meaty side up, on top of dates.

  • Prepare paste: Place cilantro in a food processor; pulse 4 times or until coarsely chopped. Add cardamom, cumin, coriander, and garlic, and process until finely chopped. Pat cilantro mixture onto hens; arrange olives around hens.

  • Prepare marinade: Combine vinegar, wine, and honey; stir well with a whisk until well-blended. Place in refrigerator for up to two days, if desired.

  • Slowly pour marinade over hens. Cover and marinate in refrigerator 2 to 24 hours, basting once with the vinegar mixture.

  • Preheat oven to 350°.

  • Uncover hens, and bake at 350° for 1 hour and 25 minutes or until juices run clear, basting occassionally with the vinegar mixture. Shield wings with foil, if needed.

Nutrition Facts

412 calories; calories from fat 23%; fat 10.5g; saturated fat 2.7g; mono fat 4.3g; poly fat 2.1g; protein 35.5g; carbohydrates 46.9g; fiber 8.3g; cholesterol 101mg; iron 3.5mg; sodium 1198mg; calcium 111mg.