Prep 30 mins
Cook 1 hr
Inspired by all that's great about Sephardic cooking, this roast chicken feels both homey and exotic. This is for 2 birds. This can also be made with chicken pieces for a more everyday meal.
- 7 tablespoons olive oil, divided
- 3 lbs onions, thinly sliced
- 1 lb pitted prune, halved
- 12 ounces pitted dates, halved
- 10 ounces dried apricot halves (about 2 cups)
- 3 tablespoons sugar
- 1 teaspoon ground cinnamon
- 2 (4 -4 1/2 lb) roasting chickens, rinsed, patted dry
- 1 teaspoon turmeric, divided
- 1 1⁄2 cups water (or more)
- 1⁄2 cup blanched slivered almond, toasted
- Heat 6 tablespoons olive oil in heavy large skillet over medium heat.
- Add onions and sauté until deep golden brown, about 20 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.
- 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.
- 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.
Made for Photo Tag. This was delicious...I loved the soft sweet onions married up to the dried fruits and spices! Due to the hounds that were after their dinner I totally forgot the almonds...:( Although I really didn't miss them. I chopped the fruit up too much...I think the presentation would have been nicer with them just halved...that was my oversight.
Four servings is plenty for us unless we have company, so I cut this recipe in half & used 4 chicken breasts [leftovers, you know ~ a great invention]! I followed the recipe from there on, & came up with a great tasting chicken dish, with the fruity flavors that I like [though I might add raisins another time]! Sometime, if the occasion arises, I wouldn't mind making this with the roasting chicken, as I think the presentation would be OUTSTANDING! This is definitely a recipe to keep! Thanks for the submission!
I made these chickies for a potluck party last night, but doubled the recipe and used 4 chickens. I also cut up the chickens into serving pieces before roasting them in the oven. The only problem I had with this recipe is the lack of savory flavoring. I didn't think the tumeric had enough punch to go with all that dried fruit, so I added salt and freshly ground pepper, as well as a little bit a cumin. The chicken was a bit hit at the party, the only piece left for me to take back home was a lonely wing.