Cornish Game Hens With Bulgur, Raisins, and Pine Nut

From Cooking Light's October 2001 edition. I'm placing it here for safekeeping

• Ready In: 1 hr
• Serves: 6

Ingredients

• Cornish hens

• 3 (1 1/2lb)  Cornish hens, skinned
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon black pepper
• 2  cups  coarsely chopped onions
• 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  reduced-sodium fat-free 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

Directions

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