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
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.
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NOTES : From _The Jewish Holiday Kitchen_ by Joan Nathan. Schocken
Books, New York: 1988.
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