Roast Chicken with Dried Fruit and Almonds
A luxurious roasted chicken dish featuring a bed of caramelized onions and tender dried fruits, seasoned with warm spices and topped with toasted almonds. The combination of sweet fruits and savory chicken creates a perfect balance of flavors.
Ingredients
- •7 tablespoons olive oil, divided
- •3 pounds onions, thinly sliced
- •1 pound pitted prunes, halved
- •12 ounces pitted dates, halved
- •10 ounces dried apricot halves
- •3 tablespoons sugar
- •1 teaspoon ground cinnamon
- •2 whole chickens
- •1 teaspoon turmeric
- •1½ cups water
- •½ cup blanched slivered almonds
- •toasted
Cooking Instructions
- 1.
Heat 6 tablespoons olive oil in heavy large skillet over medium-high heat. Add onions and sauté until deep golden brown, about 30 minutes; sprinkle with salt and pepper. Transfer onions to large bowl; mix in prunes, dates, apricots, sugar, and cinnamon. Do ahead Can be made 1 day ahead. Cover and chill.
30 min
- 2.
Preheat oven to 350°F. Spread fruit mixture over bottom of large roasting pan. Tuck chicken wing tips under. Rub each chicken with 1/2 tablespoon remaining olive oil and 1/2 teaspoon turmeric. Sprinkle each with salt and pepper; place chickens, side by side, atop fruit mixture. Pour 11/2 cups water around chickens. Roast chickens 1 hour. Turn pan around; add more water to fruit mixture by 1/4 cupfuls if beginning to dry. Continue to roast chickens until brown and juices run clear when thigh is pierced, about 45 minutes.
105 min
- 3.
Transfer chickens to carving board; let stand 10 minutes. Spoon fruit onto platter; top with chickens and any accumulated juices. Sprinkle with almonds and serve.
10 min
