Roast Chicken With Dried Fruit and Almonds

Annacia's Note:

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.

• Total Time: 1 hrs 30 mins
• Prep Time: 30 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 8

• 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 ½ lb) roasting chickens , rinsed, patted dry
• 1 teaspoon turmeric , divided
• 1 ½ cups water (or more)
• ½ cup blanched slivered almond , toasted

Directions:

1. Heat 6 tablespoons olive oil in heavy large skillet over medium heat.
2. Add onions and sauté until deep golden brown, about 20 minutes; sprinkle with salt and pepper.
3. Transfer onions to large bowl; mix in prunes, dates, apricots, sugar, and cinnamon.
4. Do ahead Can be made 1 day ahead.
5. Cover and chill.
6. Preheat oven to 350°F Spread fruit mixture over bottom of large roasting pan.
7. Tuck chicken wing tips under.
8. Rub each chicken with 1/2 tablespoon remaining olive oil and 1/2 teaspoon turmeric.
9. Sprinkle each with salt and pepper; place chickens, side by side, atop fruit mixture. Pour 11/2 cups water around chickens.
10. Roast chickens 1 hour.
11. Turn pan around; add more water to fruit mixture by 1/4 cupfuls if beginning to dry.
12. Continue to roast chickens until brown and juices run clear when thigh is pierced, about 45 minutes.
13. Transfer chickens to carving board; let stand 10 minutes.
14. Spoon fruit onto platter; top with chickens and any accumulated juices.
15. Sprinkle with almonds and serve.

Reviews

[Lorrie in Montreal]

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.

[Sydney Mike]

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!

[Mirj]

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.