Recipe by Annacia
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.
Top Review by Matthew M.
I thoroughly enjoyed this recipe! What a great idea to combine chicken with dried fruit. I could really taste the sweetness in the chicken. I got my fruit from Bella Viva Orchards, I particularly like their pitted dates: http://www.bellaviva.com/pitted-dates
- 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
Directions See How It's Made
- 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.