| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Cornish |
Chicken, Kosher/meat, Passover |
12 |
Servings |
INGREDIENTS
| 12 |
tb |
Chicken fat |
| 6 |
|
Cornish game hens, halved |
|
|
Salt and freshly ground black pepper, to taste |
| 4 |
ts |
Cinnamon |
| 4 |
c |
Chopped onion |
| 1 |
ts |
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
A Message from our Provider:
“Life’s most exciting adventure: intimacy with God”