Roast Chicken With Dried Fruit and Almonds |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
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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. Ingredients:
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:
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.
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