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. Simmer, uncovered, 5 minutes. 8. Puree 2 cups of the onion mixture. 9. Return to the pan, add the remaining apricots, brown sugar and chicken stock and add enough liquid to make a medium-thick sauce. 10. In a large casserole place half the sauce. 11. Add hens and cover with remaining sauce. 12. Bake the poultry, covered, in a 350 degree preheated oven until done, about 30 to 40 minutes. 13. Let rest 5 minutes and enjoy! ---------------------------------------------------------------------------
Nutrition
Ingredients
