Cornish Hens With Apricots and Tomatoes

• 12 tablespoon schmaltz (rendered chicken fat) or kosher vegetable oil
• 6 large rock Cornish hens, halved
• Salt to taste
• Freshly ground pepper to taste
• 4 teaspoons cinnamon
• 4 cups yellow onions, chopped
• 1 teaspoon cloves
• 3 cups canned plum tomatoes, diced, with juice reserved
• 3 1/2 cups dried apricots, soaked in hot water for 1 hour
• 2 cups chicken stock or water
• 13 cup brown sugar

1. Melt six tablespoons of chicken fat or oil in a large pan or skillet.
2. Sprinkle the hens with salt, pepper and one teaspoon of the cinnamon.
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. Add the remaining three teaspoons of cinnamon and the cloves and cook for about three more minutes, stirring occasionally.
5. Coarsely chop half of the soaked apricots and set aside.
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. Take the pureed apricots, the chopped tomatoes, one cup of the chicken stock and add them to the onion mixture.
8. Simmer, uncovered, for five minutes.
9. Puree two cups of the onion mixture.
10. Return to pan, add the chopped apricots, brown sugar and chicken stock and enough liquid to make a medium-thick sauce.
11. In a casserole large enough to hold the meat in one layer, place half the sauce.
12. Add the hens and cover with the remaining sauce.
13. Bake, covered, in a 350-degree oven for 30 minutes, or until done .

chicken, cornish hens, salt, freshly ground pepper, cinnamon, yellow onions, cloves, tomatoes, dried apricots, chicken, brown sugar

Taken from cooking.nytimes.com/recipes/1985 (may not work)