Cornish Hens with Apricots, Tomatoes and Spices

Title:
Cornish Hens with Apricots, Tomatoes and Spices

Yield:
12 Servings

Categories:
Chicken,
Kosher/meat,
Passover




Ingredients:





    12 tb Chicken fat


     6    Cornish game hens, halved


          Salt and freshly ground


          -black pepper, to taste


     4 ts Cinnamon


     4 c  Chopped onion


     1 ts Cloves


     3 c  Canned plum tomatoes, diced,


          -with juices reserved


 3 1/2 c  Dried apricots, soaked in


          -hot water for 1 hr and


          -drained


     2 c  Chicken stock


   1/3 c  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 c of the reserved tomato


 juices. Puree half the soaked aprico ts 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 min. 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 Books,


 New York: 1988.


 


 Recipe by: Joyce Goldstein (Square One, SF) Posted to MC-Recipe Digest V1


 #547 by "Master Harper Gaellon" 
on Apr 3, 1997