Roast Chicken with Dried Fruit and Almonds
Roast Chicken with Dried Fruit and Almonds is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Heat 6 tablespoons olive oil in heavy large skillet over medium-high heat.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionHeat 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.
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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.