Roast Guinea Hens With Cumin-Date Sauce

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Two 2 1/4 pounds guinea hens or 2 small chickens

Salt and freshly ground pepper

1/2 lemon, cut into 8 pieces

1/2 stick unsalted butter, softened

1/2 cup water

4 small garlic cloves

2 plump pitted Medjool dates

1/2 cup Pinot Noir

1/2 teaspoon cumin seeds

1 tablespoon minced chives

1/2 teaspoon chopped thyme

1/2 cup chicken stock

2 teaspoons fresh lemon juice

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