Cornish Hens With Apricots, Tomatoes And Spices

Sometimes we say that the principle by which any action may be judged is: Can I take Christ there? There is truth in that. But it is not the whole truth. For, Paul emphasizes (1 Corinthians 6:15), we have no choice in the matter. We do take Christ there. As those who are united to Him we cannot leave Him behind. So the real question is: Can I take Christ there and look Him in the face without shame? Is this course of action, this decision I am taking, totally consistent with my personal confession that “Jesus Christ is my Lord”?

Sinclair Ferguson

CATEGORY	CUISINE	TAG	YIELD
Meats	Cornish	Chicken, Kosher/meat, Passover	12	Servings

INGREDIENTS

12	T	Chicken fat
6		Cornish game hens, halved
		Salt and freshly ground
		black pepper to taste
4	t	Cinnamon
4	c	Chopped onion
1	t	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

INSTRUCTIONS

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" <gaellon@inch.com> on Apr  3,
1997

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 406 Calories From Fat: 220 Total Fat: 24.4g Cholesterol: 170.9mg Sodium: 293.3mg Potassium: 599.1mg Carbohydrates: 14.2g Fiber: 2.1g Sugar: 9g Protein: 31.5g