From “Fresh Mexico,” by Macela Valladolid (Potter). “California chile” refers to a dried Anaheim. You can substitute another medium or mild dried chile, such as ancho. Find an inexpensive kitchen syringe at a kitchen supply shop, or skip the syringe step altogether and add those ingredients to the chile and preserves mixture in the next step. Serves 4-6.
Ingredients
3 cups chicken broth, or more if needed
2 tablespoons unsalted butter, melted
4 tablespoons golden tequila
Two 2-pound Cornish game hens
3 California chiles, stemmed and seeded
1/2 cup apricot preserves
Salt and freshly ground black pepper
8-10 small apricot halves
Directions
Preheat the oven to 350. 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-inch deep into the flesh.
Put the chiles 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 chiles. 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 ¼ 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, or until a thermometer inserted into the thigh registers 160 degrees. 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.
