Game Hens Braised in Apricot sauce
- Serves: 8
- Preparation Time: 20 minutes
- Total Cooking time: 45 – 60 minutes
Basically a variation on a classic Moroccan dish called Tajine which is usually a slow braised dish of chicken, pork or lamb that is cooked in a conical cooking vessel of the same name. An excellent dish to make ahead of time, it can be prepared in a slow cooker with equally delicious results.
| Amount | Measure | Ingredients |
|---|---|---|
| 4 | large | Game Hens split in ½ |
| 1 1/2 | cups | chicken stock |
| 1 | small | yellow onion sliced thin |
| 2 | tablespoon | garlic, coarsely chopped |
| 1 | cup | dried apricots chopped |
| 1/4 | cup | medjool dates chopped |
| 2 | tablespoon | Apricot preserves |
| 2 | tablespoon | lemon juice |
| 1 | teaspoon | lemon zest |
| 1 | teaspoon | orange zest |
| 1 | bay leaf | |
| 1 | 2 inch | stick cinnamon |
| 4 – 5 | saffron threads | |
| 1/4 | teaspoon | black pepper |
| Salt to taste | ||
| 1 – 2 | tablespoon | olive oil |
To prepare:
Heat a deep heavy bottomed pan over moderately high heat. Add oil, garlic, and sliced onions and sauté until onions turn just translucent. Place game hen halves, skin side down and brown approximately 2-3 minutes then turn. Add the cinnamon stick, bay leaf chicken stock saffron threads, dried apricots, dates, lemon juice, apricot preserves, and citrus zests to the pan and turn heat down to medium. Cover and simmer 45 minutes, adding additional chicken stock as needed to prevent burning (sauce should be thick). Remove bay leaf and cinnamon stick from pan and serve right away over steamed rice or couscous.
