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Roast Chicken With Dried Fruit And Almonds Recipe
|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|
Serving size: Complete recipe
Calories 13545 Calories from Fat 7048
% Daily Value*
Total Fat 782 g1202.7%
Saturated Fat 195.1 g975.7%
Trans Fat 0 g
Cholesterol 3061.6 mg
Sodium 2991.3 mg124.6%
Total Carbohydrates 835 g278.3%
Dietary Fiber 110.2 g440.8%
Sugars 569.8 g
Protein 827 g1654.9%
Vitamin A 400.2% Vitamin C 302.2%
Calcium 157.6% Iron 334.5%
*Based on a 2000 Calorie diet
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.