Glazed Cornish Hens with Garlicky Radicchio

• STAFF-FAVORITE

Ingredients

1. Four 1 1/4-pound Cornish hens
2. 16 cilantro sprigs
3. Salt and freshly ground pepper
4. 1 medium orange, zest finely grated and orange quartered
5. 1/4 cup extra-virgin olive oil
6. 1 tablespoon plus 1 teaspoon cumin seeds, crushed
7. 2/3 cup fresh orange juice
8. 1/4 cup honey
9. 1/4 cup ginger preserves
10. 1/2 teaspoon cayenne pepper
11. 6 garlic cloves, slivered
12. 1 3/4 pounds radicchio, cut into 1-inch pieces 

1. Preheat the oven to 400°. Using your fingertips, carefully loosen the breast skin of each hen; tuck the cilantro sprigs under the skin. Season the cavities with salt and pepper and tuck an orange quarter into each one. Set the hens on a baking sheet, rub them with 1 tablespoon of the olive oil and season with salt and pepper. Roast the hens for 60 to 70 minutes, or until the juices run clear when a thigh is pierced. Remove from the oven and preheat the broiler.
2. Meanwhile, in a medium skillet, toast the cumin seeds over moderate heat, shaking the pan occasionally, until fragrant, about 1 minute. Stir in the orange juice, honey, ginger preserves, cayenne and orange zest and cook until syrupy, about 4 minutes. Brush the glaze all over the Cornish hens.
3. Broil the hens for about 2 minutes, until browned all over. Transfer the hens to a serving platter and keep warm; reserve the pan juices.
4. In a large skillet, heat the remaining 3 tablespoons of olive oil until shimmering. Add the garlic and cook over moderate heat, stirring, until golden, about 3 minutes. Add the radicchio and cook, stirring, until wilted, about 3 minutes. Stir in any reserved pan juices, season the radicchio with salt and pepper and cook for 1 minute longer.
5. Spoon the radicchio onto plates, top with the hens and serve.