Roast Chicken With Dried Fruit and Almonds

Recipe by Annacia
READY IN: 1hr 30mins




  • 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.