Roast Chicken With Dried Fruit And Almonds
|Olive oil||7 Tablespoon, divided|
|Onions||3 Pound, thinly sliced|
|Pitted prunes||1 Pound, halved|
|Pitted dates||12 Ounce, halved|
|Dried apricot halves||10 Ounce|
|Ground cinnamon||1 Teaspoon|
|Chickens||9 Pound, rinsed and patted dry|
|Turmeric||1 Teaspoon, divided|
|Water||1 1⁄2 Cup (24 tbs)|
|Blanched slivered almonds||1⁄2 Cup (8 tbs), toasted|
Heat 6 tablespoons olive oil in heavy large skillet over medium high heat.
Add onions and saute 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 I day ahead.
Cover and chill.
Preheat oven to 350CF.
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 1 1/2 cups water around chickens.
Roast chickens 1 hour.
Turn pan around; add more water to fruit mixture by 1/4 cupf uls 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.