Cornish Hens With Apricots, Tomatoes And Spices

Recipe Ingredients

12 tablespoons	180ml	Chicken fat
6		Cornish game hens - halved
		Salt and freshly ground black pepper - to
4 teaspoons	20ml	Cinnamon
4 cups	250g / 8.8oz	Chopped onion
1 teaspoon	5ml	Cloves
3 cups	711ml	Canned plum tomatoes - diced, with juices
3 1/2 cups	829ml	Dried apricots - soaked in hot water
		For 1 hr and drained
2 cups	474ml	Chicken stock
1/3 cup	53g / 1.9oz	Brown sugar

Recipe Instructions

Heat 6 tbsp fat in a large saucepan. Sprinkle the hens with salt, pepper and 1 tsp cinnamon, then brown well. In another saucepan, heat remaining chicken fat, add the onions and cook over low heat 5 min or until onions are transparent. Add remaining 3 tsp cinnamon and the cloves and cook 3 more min stirring occasionally. Add about 1/2 c of the reserved tomato juices. Puree half the soaked apricots in a food processor or blender, and coarsely chop the rest.

Add the pureed apricots, the diced tomatoes and 1 c chicken stock to the onion mixture. Simmer, uncovered, 5 minutes Puree 2 c of the onion mixture. Return to the pan, add the remaining apricots, brown sugar and remaining chicken stock. Add enough additional liquid to thin the sauce out to a medium thickness. Place half the sauce in the bottom of a large casserole. Add the hens and cover with the remaining sauce.

Bake, covered, in a 350F oven until done, 30-40 minutes.

NOTES : From "The Jewish Holiday Kitchen" by Joan Nathan. Schocken

Source:
Joyce Goldstein (Square One, SF)

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