Rice and Hens Andalusia

Preheat the oven to 350°F (175°C). Pat the thawed Cornish game hens dry with paper towels and season the cavity and exterior of each bird with salt and ground black pepper.

Combine the finely chopped onion, minced garlic clove, and chopped fresh parsley in a small bowl. Divide this mixture evenly among the four hens, spooning it into the cavities of each bird.

Brush the exterior of each hen with melted butter or margarine, coating all sides evenly. Place the hens breast-side up in a large roasting pan.

Pour the orange juice around the hens in the pan, not over them. Cover the roasting pan tightly with foil and roast for 45 minutes.

Remove the foil from the pan and stir the seedless raisins and toasted sliced almonds into the orange juice liquid around the hens. Return to the oven uncovered and roast for an additional 5 minutes until the hens are golden and cooked through.

Transfer the roasted hens to a serving platter and tent loosely with foil to keep warm. Pour the pan liquid with raisins and almonds into a saucepan.

Whisk together the cornstarch and water in a small bowl until smooth. Bring the pan liquid to a simmer over medium-high heat and slowly whisk in the cornstarch mixture, stirring constantly until the sauce thickens, approximately 2 minutes.

Arrange the hot cooked rice on a serving platter or individual plates as a bed for each hen. Place one hen on top of the rice on each plate or portion.

Spoon the thickened orange sauce with raisins and almonds over and around each hen and rice. Garnish with fresh orange slices if desired and serve immediately.