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1
Preheat the oven to 400.
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2
Using your fingertips, carefully loosen the breast skin of each hen; tuck the cilantro sprigs under the skin.
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3
Season the cavities with salt and pepper and tuck an orange quarter into each one.
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4
Set the hens on a baking sheet, rub them with 1 tablespoon of the olive oil and season with salt and pepper.
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5
Roast the hens for 60 to 70 minutes, or until the juices run clear when a thigh is pierced.
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6
Remove from the oven and preheat the broiler.
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7
Meanwhile, in a medium skillet, toast the cumin seeds over moderate heat, shaking the pan occasionally, until fragrant, about 1 minute.
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8
Stir in the orange juice, honey, ginger preserves, cayenne and orange zest and cook until syrupy, about 4 minutes.
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9
Brush the glaze all over the Cornish hens.
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10
Broil the hens for about 2 minutes, until browned all over.
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11
Transfer the hens to a serving platter and keep warm; reserve the pan juices.
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12
In a large skillet, heat the remaining 3 tablespoons of olive oil until shimmering.
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13
Add the garlic and cook over moderate heat, stirring, until golden, about 3 minutes.
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14
Add the radicchio and cook, stirring, until wilted, about 3 minutes.
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15
Stir in any reserved pan juices, season the radicchio with salt and pepper and cook for 1 minute longer.
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16
Spoon the radicchio onto plates, top with the hens and serve.
