Roast Chicken with Dried Fruit and Almonds

Roast Chicken with Dried Fruit and Almonds
Roast Chicken with Dried Fruit and Almonds
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).
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 8 servings
Jewish Chicken Fruit Nut Roast Sauté Hanukkah Sukkot Dinner Dried Fruit Prune Date Almond Kosher Bon Appétit Wheat/Gluten-Free Peanut Free Soy Free
  • 1 teaspoon ground cinnamon
  • 3 tablespoons sugar
  • 7 tablespoons olive oil, divided
  • Carbohydrate 111 g(37%)
  • Cholesterol 246 mg(82%)
  • Fat 67 g(102%)
  • Fiber 13 g(53%)
  • Protein 68 g(136%)
  • Saturated Fat 16 g(81%)
  • Sodium 245 mg(10%)
  • Calories 1283

Preparation 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. 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.

Preparation 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. 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.