MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Game Hens in Apricot, Tequila & California Chile Sauce
 Categories: Poultry, Fruits, Booze, Chilies
      Yield: 4 Servings
 
      3 c  Chicken broth; more as
           - needed, divided use
      2 tb Unsalted butter; melted
      4 tb Golden tequila *
      2    Cornish game hens; (2 lb ea)
           - thawed if frozen
      3    California chilies; stemmed,
           - seeded
    1/2 c  Apricot preserves
           Salt & fresh ground pepper
           Fresh apricot halves; to
           - garnish
 
  Preheat the oven to 350 F/175 C.
  
  Mix 1/2 cup of the chicken broth, the melted butter, and 2
  tablespoons of the tequila in a small glass bowl. Using a
  kitchen syringe, inject the mixture all over the hens,
  about 1/2" deep into the flesh. (If the butter in the
  mixture solidifies, warm it in a microwave.)
  
  Put the chilies and 2 cups of the broth in a small
  saucepan, and bring to a boil over high heat. Remove the
  pan from the heat. Let stand for 5 minutes to soften the
  chilies. Then transfer the mixture to a blender and puree
  until smooth. Strain the chile mixture into a small bowl,
  pressing on the sieve to extract as much liquid as
  possible. Discard whatever is left in the sieve.
  
  Mix 1/4 cup of the preserves and 1/4 cup of the chile
  mixture in a medium bowl. Season heavily with salt and
  pepper. Rub the mixture all over the hens, working some of
  it between the skin and the breast.
  
  Put the hens on a rack in a large roasting pan. Add the
  remaining 1/2 cup broth to the roasting pan.
  
  Roast, basting with the pan drippings every 20 minutes,
  for 1 hour. Add more broth if the juices begin to dry out.
  
  Transfer the hens to a platter. Strain the pan juices into
  a medium saucepan. Add the remaining 2 tablespoons
  tequila, 1/4 cup apricot preserves, and chile mixture.
  Bring to a boil over high heat. Reduce the heat and simmer
  for 5 minutes, or until the sauce thickens slightly.
  Season with salt and pepper to taste. Pour the sauce over
  the hens, garnish the platter with fresh apricot halves,
  and serve.
  
  * I used Patron Reposado - UDD
  
  Source: Fresh Mexico by Marcela Valladolid
  
  From: http://www.recipelink.com
  
  Uncle Dirty Dave's Kitchen
 
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