Roast Chicken With Dried Fruit And Almonds
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.
Steps
Heat 6 tablespoons olive oil in heavy large skillet over medium heat.
Add onions and saut 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 350f spread fruit mixture over bottom of large roasting pan.
Tuck chicken wing.
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 almon.
Ingredients
olive oil, onions, prune, pitted dates, dried apricot halves, sugar, ground cinnamon, roasting chickens, turmeric, water, blanched slivered almond