Cornish Hens with Apricots, Tomatoes and Spices
12 Tbsp chicken fat
6 Cornish game hens -- halved
salt and freshly ground black pepper to taste
4 tsp cinnamon
4 cup chopped onion
1 tsp cloves
3 cup canned plum tomatoes, diced -- with juices reserved
3 1/2 cup dried apricots -- soaked in hot water for 1 hr and drained
2 cup chicken stock
1/3 cup brown sugar
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 cup 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 cup chicken stock to the onion mixture. Simmer, uncovered, 5 min.
Puree 2 cup 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 350 F oven until done, 30-40
minutes.
Quoted message said:From The Jewish Holiday Kitchen by Joan Nathan
Mimi Hiller
www.CookbooksPlus.com
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