Instructions: Heat oven to 450 degrees.

Rinse hens under cold running water and then drain and blot dry with paper towels. Place one hen on its breast. With poultry shears make a lengthwise cut down one side of the backbone to the tail. Repeat on other side of backbone; remove and discard backbone. Remove and discard fat inside the body and neck cavities. Place hen cut-side down and flatten with your hands. Transfer to a baking sheet. Repeat with remaining hens. Sprinkle with salt and pepper.

In a small bowl, mix jam, cinnamon and cardamom. Set aside.

Cook hens 25 minutes, until no longer pink inside and juices run clear.

Heat broiler. Brush reserved glaze on hens. Broil 6 inches from heat source 2 minutes, until browned. Remove from broiler. Transfer hens to a serving platter; tent with foil to keep warm.

In skillet over medium heat, heat olive oil. Add shallots and cook 2 minutes, stirring occasionally, until softened. Carefully pour accumulated juices from the baking sheet into skillet. Add chicken broth. Bring to a boil over medium-high heat. Whisk in thickener. Simmer 1 minute until thickened. Transfer sauce to a gravy boat.

This recipe yields 4 servings.

Description: "The sweet-tart taste of apricot is comlemented by the fragrant aromas of cinnamon and cardamom."

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