Tuesday, March 31, 2009

Recipe from the TWiT Army Mess Hall - Roast Chicken with Dried Fruits and Almonds

Here's another recipe which can be used for Passover. Most can be done the day before and the just the actual roasting done on the day it's served. Serves 8, can be easily doubled.


  • 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

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.

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