Joyce Goldstein's Cornish Hens with Apricots, Tomatoes and Spices
Recipe courtesy of Joan Nathan
- 12 tablespoons schmaltz (rendered chicken fat)
- 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
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.
Note: If you are concerned if the oils or other ingredients in these recipes are suitable for Passover, seek non-dairy substitutes or ingredients that are certified kosher for Passover.
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