Easter Dinner from a Dietitian’s Kitchen – The Entrée

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easter table

This recipe is packed with flavor and is sure to hit all of your taste buds!

Moroccan Cornish Hens

Ingredientseaster ingredients

4 large oranges, sliced

2 C whole pitted dates (about 8 ounces)

4 (1 ½ pound) Cornish hens

Paste (best made the night before):

2 C cilantro sprigs

½ tsp ground cardamom

2 tsp ground cumin

¼ tsp ground coriander

12 garlic cloves

½ C pimento-stuffed olives

Marinade (marinate the day of the party):

½ C balsamic vinegar

½ C dry Marsala

¼ C honey

easter entreeInstructions

Arrange orange slices in 2 (13×9) 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 2-24 hours, basting once with the vinegar mixture.

Preheat oven to 350 degrees F.

Uncover hens and bake for 1 hour and 25 minutes or until juices run clear, basting occasionally with the vinegar mixture. Shield wings with foil, if needed.  (Serves 8) -SY