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Roast Chicken With Dried Fruit And Almonds

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Ingredients

Adjust Servings:
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

Nutritional information

1220.3
Calories
574 g
Calories From Fat
63.8 g
Total Fat
15.4 g
Saturated Fat
213.9 mg
Cholesterol
215.1 mg
Sodium
113.1 g
Carbs
14 g
Dietary Fiber
79.9 g
Sugars
57.5 g
Protein
668g
Serving Size

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Roast Chicken With Dried Fruit And Almonds

Features:
    Cuisine:

    I thoroughly enjoyed this recipe! What a great idea to combine chicken with dried fruit. I could really taste the sweetness in the chicken. I got my fruit from Bella Viva Orchards, I particularly like their pitted dates:
    http://www.bellaviva.com/pitted-dates

    • 110 min
    • Serves 8
    • Easy

    Ingredients

    Directions

    Share

    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 , I thoroughly enjoyed this recipe! What a great idea to combine chicken with dried fruit I could really taste the sweetness in the chicken I got my fruit from Bella Viva Orchards, I particularly like their pitted dates: bellaviva com/pitted-dates, Made for Photo Tag This was delicious I loved the soft sweet onions married up to the dried fruits and spices! Due to the hounds that were after their dinner I totally forgot the almonds 🙁 Although I really didn’t miss them I chopped the fruit up too much I think the presentation would have been nicer with them just halved that was my oversight


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    Steps

    1
    Done

    Heat 6 Tablespoons Olive Oil in Heavy Large Skillet Over Medium Heat.

    2
    Done

    Add Onions and Saut Until Deep Golden Brown, About 20 Minutes; Sprinkle With Salt and Pepper.

    3
    Done

    Transfer Onions to Large Bowl; Mix in Prunes, Dates, Apricots, Sugar, and Cinnamon.

    4
    Done

    Do Ahead Can Be Made 1 Day Ahead.

    5
    Done

    Cover and Chill.

    6
    Done

    Preheat Oven to 350f Spread Fruit Mixture Over Bottom of Large Roasting Pan.

    7
    Done

    Tuck Chicken Wing Tips Under.

    8
    Done

    Rub Each Chicken With 1/2 Tablespoon Remaining Olive Oil and 1/2 Teaspoon Turmeric.

    9
    Done

    Sprinkle Each With Salt and Pepper; Place Chickens, Side by Side, Atop Fruit Mixture. Pour 11/2 Cups Water Around Chickens.

    10
    Done

    Roast Chickens 1 Hour.

    11
    Done

    Turn Pan Around; Add More Water to Fruit Mixture by 1/4 Cupfuls If Beginning to Dry.

    12
    Done

    Continue to Roast Chickens Until Brown and Juices Run Clear When Thigh Is Pierced, About 45 Minutes.

    13
    Done

    Transfer Chickens to Carving Board; Let Stand 10 Minutes.

    14
    Done

    Spoon Fruit Onto Platter; Top With Chickens and Any Accumulated Juices.

    15
    Done

    Sprinkle With Almonds and Serve.

    Avatar Of Michael Butler

    Michael Butler

    Meat maestro known for his perfectly cooked and seasoned dishes.

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