Cornish Hens With Apricots and Tomatoes

1. 1

   Melt six tablespoons of chicken fat or oil in a large pan or skillet.

2. 2

   Sprinkle the hens with salt, pepper and one teaspoon of the cinnamon.

3. 3

   In another large pan, add the remaining chicken fat or oil and the onions, and cook over low heat for five minutes or until the onions are transparent.

4. 4

   Add the remaining three teaspoons of cinnamon and the cloves and cook for about three more minutes, stirring occasionally.

5. 5

   Coarsely chop half of the soaked apricots and set aside.

6. 6

   Add about one-half cup of reserved tomato liquid to the remaining half of the soaked apricots and puree in a processor or blender.

7. 7

   Take the pureed apricots, the chopped tomatoes, one cup of the chicken stock and add them to the onion mixture.

8. 8

   Simmer, uncovered, for five minutes.

9. 9

   Puree two cups of the onion mixture.

10. 10

    Return to pan, add the chopped apricots, brown sugar and chicken stock and enough liquid to make a medium-thick sauce.

11. 11

    In a casserole large enough to hold the meat in one layer, place half the sauce.

12. 12

    Add the hens and cover with the remaining sauce.

13. 13

    Bake, covered, in a 350-degree oven for 30 minutes, or until done .

* Per serving · 4 servings · Values may vary.