Joyce Goldstein's Cornish Hens With Apricots, Tomatoes and Spice

• 12 tablespoons schmaltz (rendered chicken fat) or 12 tablespoons peanut oil
• kosher salt, to taste
• fresh ground pepper, to taste
• 4 teaspoons ground cinnamon
• 4 cups yellow onions, chopped
• 1 teaspoon clove
• 3 cups canned diced plum tomatoes, with the juices reserved
• 3 12 cups dried apricots, soaked in hot water for 1 hour and drained
• 2 cups chicken stock or 2 cups water
• 13 cup brown sugar

1. Heat 6 tablespoons schmaltz or peanut oil in a large saucepan.
2. Sprinkle the hens with salt, pepper and 1 teaspoon cinnamon and brown.
3. 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.
4. Add the remaining 3 teaspoons cinnamon and cloves and cook for about 3 more minutes, stirring occasionally.
5. Add about 1/2 cup reserved tomato liquid.
6. Puree half the soaked apricots in a food processor or blender, and coarsely chop the rest.
7. Add the pureed apricots, the diced tomatoes and 1 cup chicken stock to the onion mixture.
8. Simmer, uncovered, 5 minutes.
9. Puree 2 cups of the onion mixture.
10. Return to the pan, add the remaining apricots, brown sugar and chicken stock and add enough liquid to make a medium-thick sauce.
11. In a large casserole place half the sauce.
12. Add hens and cover with remaining sauce.
13. Bake the poultry, covered, in a 350 degree preheated oven until done, about 30 to 40 minutes.
14. Let rest 5 minutes and enjoy!

chicken, kosher salt, fresh ground pepper, ground cinnamon, yellow onions, clove, tomatoes, dried apricots, chicken, brown sugar

Taken from www.food.com/recipe/joyce-goldsteins-cornish-hens-with-apricots-tomatoes-and-spice-423456 (may not work)