Joyce Goldstein's Cornish Hens With Apricots, Tomatoes And Spice

Total Time: 1 hr 20 mins Preparation Time: 40 mins Cook Time: 40 mins

Ingredients

• Servings: 12
• 12 tablespoons schmaltz (rendered chicken fat) or 12 tablespoons peanut oil
• kosher salt, to taste
• fresh ground pepper, to taste
• 4 teaspoons ground cinnamon
• 4 cups yellow onions, chopped
• 1 teaspoon clove
• 3 cups canned diced plum tomatoes, with the juices reserved
• 3 1/2 cups dried apricots, soaked in hot water for 1 hour and drained
• 2 cups chicken stock or 2 cups water
• 1/3 cup brown sugar

Recipe

• 1 heat 6 tablespoons schmaltz or peanut oil in a large saucepan.
• 2 sprinkle the hens with salt, pepper and 1 teaspoon cinnamon and brown.
• 3 in another saucepan heat the remaining chicken fat or peanut oil, add the onions and cook over low heat 5 minutes, or until the onions are transparent.
• 4 add the remaining 3 teaspoons cinnamon and cloves and cook for about 3 more minutes, stirring occasionally.
• 5 add about 1/2 cup reserved tomato liquid.
• 6 puree half the soaked apricots in a food processor or blender, and coarsely chop the rest.
• 7 add the pureed apricots, the diced tomatoes and 1 cup chicken stock to the onion mixture. simmer, uncovered, 5 minutes.
• 8 puree 2 cups of the onion mixture.
• 9 return to the pan, add the remaining apricots, brown sugar and chicken stock and add enough liquid to make a medium-thick sauce.
• 10 in a large casserole place half the sauce.
• 11 add hens and cover with remaining sauce.
• 12 bake the poultry, covered, in a 350 degree preheated oven until done, about 30 to 40 minutes.
• 13 let rest 5 minutes and enjoy!