Recipe - Cornish Hens With Apricots Tomatoes And Spices

12 tablespoon Chicken fat
6 Cornish game hens, halved
Salt and freshly ground
black pepper, to taste
4 teaspoon Cinnamon
4 cup Chopped onion
1 teaspoon Cloves
3 cup Canned plum tomatoes, minced ,
with juices reserved
3 One half 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 One half cup of the reserved tomato
juices. Puree half the soaked aprico teaspoon in a food processor or blender, and
coarsely chop the rest. Add the pureed apricots, the minced tomatoes and 1 c
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 350F oven until done, 3040 minutes.

NOTES : From _The Jewish Holiday Kitchen_ by Joan Nathan. Schocken Books,
New York: 1988.

Recipe by: Joyce Goldstein (Square One, SF) Posted to MCRecipe Digest V1
#547 by "Master Harper Gaellon" gaellon@inch.com on Apr 3, 1997