Ingredients

12 tablespoons schmaltz (rendered chicken fat) or peanut oil
6 Cornish (game) hens, halved,
Salt, to taste
Freshly ground pepper, to taste
4 teaspoons ground cinnamon
4 cups chopped yellow onions
1 teaspoon cloves
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 water
1/3 cup brown sugar

Directions

Heat 6 tablespoons schmaltz or peanut oil

in a large saucepan. Sprinkle the hens with salt, pepper and 1 teaspoon cinnamon and
brown. 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. Add the remaining 3
teaspoons cinnamon and cloves and cook for about 3 more minutes, stirring occasionally.
Add about 1/2 cup reserved tomato liquid. 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 minutes. Puree
2 cups of the onion mixture. Return to the pan, add the remaining apricots, brown sugar
and chicken stock and add enough liquid to make a medium-thick sauce. In a large casserole
place half the sauce. Add hens and cover with remaining sauce. Bake the poultry, covered,
in a 350 degree preheated oven until done, about 30 to 40 minutes.