Ingredients :

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Cornish Hens :

* 3 (1 1/2-pound) Cornish hens, skinned
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* 2 cups coarsely chopped onion
* 3 tablespoons fresh lemon juice
* 2 tablespoons vegetable oil
* 1 1/2 teaspoons ground cardamom
* 1 1/2 teaspoons ground cinnamon
* 3/4 teaspoon ground allspice
* Cooking spray

Bulgur :

* 3/4 cup currants
* 3 1/3 cups fat-free, less-sodium chicken broth
* 2 cups uncooked bulgur
* 1 1/2 teaspoons ground cinnamon
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* 1/3 cup pine nuts, toasted
* 3 tablespoons butter, cut into small pieces

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Method :

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1. To prepare the hens, sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place the onion and next 5 ingredients (onion through allspice) in a food processor; process until smooth. Combine hens and onion mixture in a large zip-top plastic bag. Seal bag; marinate in refrigerator 1 hour, turning bag occasionally. Remove the hens from the bag; discard marinade.

2. Preheat oven to 400 degrees.

3. Place hens on a broiler pan coated with cooking spray; bake at 400 degrees for 35 minutes or until thermometer registers 180 degrees.

4. To prepare the bulgur, soak currants in a bowl of water 15 minutes. Drain; set aside. Bring broth to a boil in a medium saucepan. Add the bulgur, 1 1/2 teaspoons cinnamon, 1/2 teaspoon salt, and 1/4 teaspoon pepper; cover, reduce heat, and simmer 15 minutes or until liquid is absorbed. Stir in currants, pine nuts, and butter. Yield: 6 servings (serving size: 1/2 Cornish hen and 1 1/2 cups bulgur mixture).