Braised Cornish Hen With Apricots And Dates Recipes

JOYCE GOLDSTEIN'S CORNISH HENS WITH APRICOTS, TOMATOES AND SPICES

Steps:

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

BRAISED CORNISH HEN WITH APRICOTS AND DATES

Steps:

• Preheat the oven to 375 degrees.
• Rehydrate the apricots by covering them with boiling water and steeping them for 10 minutes before draining and slicing into quarters. Pit and roughly chop the dates, mix them with the apricots, and set aside. Combine the sugar with all of the liquid ingredients. Bring to a boil and simmer 10 minutes, then set aside.
• Season the Cornish Hens, inside and out, with salt and pepper. Place 1 bay leaf and 1/2 teaspoon of dried thyme inside each bird and close the body cavity by tieing with twine or with a skewer or toothpicks so that the bird holds its shape.
• Brush the hens with olive oil, place them breast side down in a roasting pan, and roast for 20 minutes. At the end of 20 minutes, pour off any excess fat from the pan turn the birds breast side up and roast 20 minutes more. At the end of this 20 minute roasting period, add the apricots, dates, and the liquid to the roasting pan, and braise the contents of the pan together for another 25 minutes. Check the oven every so often to see that the liquid has not all evaporated. If it has, add enough water to keep the bottom third of the hens moist.
• At the end of the cooking time, allow the hens to rest 10 minutes before serving. Place one hen on each dish and pour some of the apricot and date sauce over the top.

APRICOT-GLAZED CORNISH HENS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Spray a cookie sheet generously with cooking spray.
• Combine apricot preserves, Sriracha, Worcestershire, and butter in a small pot and melt over medium heat. Stir constantly to prevent from sticking.
• Clean hens and pat dry with paper towels. Coat outsides and insides with oil. Season with mango-habanero seasoning; insert sprigs of basil inside of the hens.
• Place hens on the prepared cookie sheet and cover with foil.
• Cook in the preheated oven for 45 minutes. Remove foil and baste with apricot glaze. Put back in the oven and cook until no longer pink in the centers, about 15 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).