Roast Chicken with Dried Fruit and Almonds |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Inspired by all that's great about Sephardic cooking, this roast chicken feels both homey and exotic. What to drink: A light- to medium-bodied red wine with dark fruit flavors is just the thing. Try the Giacosa 2005 Dolcetto d'Alba (Italy, $20) or the Campo Viejo 2000 Reserva (Spain, $13). Ingredients:
7 tablespoons olive oil, divided |
3 pounds onions, thinly sliced |
1 pound pitted prunes, halved |
12 ounces pitted dates, halved |
10 ounces dried apricot halves (about 2 cups) |
3 tablespoons sugar |
1 teaspoon ground cinnamon |
2 (4- to 4 1/2-pound) chickens, rinsed, patted dry |
1 teaspoon turmeric, divided |
1 1/2 cups (or more) water |
1/2 cup blanched slivered almonds, toasted |
Directions:
1. Heat 6 tablespoons olive oil in heavy large skillet over medium-high heat. Add onions and sauté until deep golden brown, about 30 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.
2. 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.
3. 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.
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