12 tbsp. vegetable oil
6 lg. Cornish hens, halved
Salt to taste & freshly ground pepper
4 tsp. cinnamon
4 c. yellow onions, chopped
1 tsp. cloves
3 c. canned plum tomatoes, diced with juice reserved
3 1/2 c. dried apricots, soaked in hot water for 1 hour
2 c. chicken stock or water
1/3 c. brown sugar

Melt 6 tablespoons of chicken fat or oil in a large pan or skillet. Sprinkle the hens with salt, pepper and one teaspoon of the cinnamon. In another large pan, add the remaining chicken fat or oil and the onions, and cook over low heat for 5 minutes or until the onions are transparent. Add the remaining 3 teaspoons of cinnamon and the cloves and cook for about 3 more minutes, stirring occasionally. Coarsely chop half of the soaked apricots and set aside. Add about 1/2 cup of reserved tomato liquid to the remaining half of the soaked apricots and puree in a processor or blender. Take the pureed apricots, the chopped tomatoes, one cup of the chicken stock and add them to the onion mixture. Simmer uncovered for 5 minutes. Puree 2 cups of the onion mixture. Return to pan; add the chopped apricots, brown sugar and chicken stock and enough liquid to make a medium thick sauce. In a casserole large enough to hold the meat in one layer, place half the sauce. Add the hens and cover with the remaining sauce. Bake covered in a 350 degree oven for 30 minutes or until done. Yield: 12 servings.

Apricots are so delicious, especially when they are combined with Cornish hens.