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.
- - - - - - - - - - - - - - - - - -
NOTES : From _The Jewish Holiday Kitchen_ by Joan Nathan. Schocken
Books, New York: 1988.
All data, logos, text contained on any portion of Mimi's Cyber Kitchen
copyright 1995 through 2001 Mimi Hiller, JB Hiller, Jennifer Hiller. No
portions of this website may be used without express written permission of