Roast Chicken With Dried Fruit and Almonds Recipe

Directions:

1. Heat 6 tablespoons olive oil in heavy large skillet over medium heat.
2. Add onions and sauté until deep golden brown, about 20 minutes; sprinkle with salt and pepper.
3. Transfer onions to large bowl; mix in prunes, dates, apricots, sugar, and cinnamon.
4. Do ahead Can be made 1 day ahead.
5. Cover and chill.
6. Preheat oven to 350°F Spread fruit mixture over bottom of large roasting pan.
7. Tuck chicken wing tips under.
8. Rub each chicken with 1/2 tablespoon remaining olive oil and 1/2 teaspoon turmeric.
9. Sprinkle each with salt and pepper; place chickens, side by side, atop fruit mixture. Pour 11/2 cups water around chickens.
10. Roast chickens 1 hour.
11. Turn pan around; add more water to fruit mixture by 1/4 cupfuls if beginning to dry.
12. Continue to roast chickens until brown and juices run clear when thigh is pierced, about 45 minutes.
13. Transfer chickens to carving board; let stand 10 minutes.
14. Spoon fruit onto platter; top with chickens and any accumulated juices.
15. Sprinkle with almonds and serve.