Instructions: FOR HENS: Mix first 6 ingredients in medium bowl. Place hens in 15x10x2-inch glass baking dish. Pour buttermilk mixture over hens. Cover; chill overnight.

Preheat oven to 400-degrees. Transfer hens to heavy 17x11x1-inch baking pan. Sprinkle inside and outside of hens with salt and pepper. Pour marinade over. Bake until cooked through, basting occasionally with juices, about 1 hour 10 minutes.

MEANWHILE, PREPARE SAUCE: Heat oil in heavy medium saucepan over medium-high heat. Add onions and saute until golden, about 6 minutes. Add tomatoes, wine and cumin; saute until tomatoes are tender, about 10 minutes. Puree mixture in blender; return to saucepan. Add cream and simmer until slightly thickened, about 5 minutes. Season with salt and pepper.

Keep warm.

FOR CORN: Heat oil in large nonstick skillet over medium-high heat. Add corn, cumin and turmeric; saute until corn is heated through, about 5 minutes. Stir in cilantro. Season with salt and pepper.

Spoon some of sauce onto center of each plate. Place hens atop sauce. Spoon corn onto plates, dividing equally/

NOTES : Full of exotic flavors and vibrant colors - a perfect special-occasion entree. Begin marinating the hens a day before the party.

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