Yammy Roast Chicken With Dried Fruit and Almonds

Yammy Roast Chicken With Dried Fruit and Almonds

Total time: 1½ hours    

PT5400.0S

Prep time: 30 min

Chef: Annacia

Serves: 8  

Ingredients

7 tbsps olive oil (divided)

3 lbs onions (thinly sliced)

1 lb prune (pitted, halved)

12 ozs dates (pitted, halved)

10 ozs dried apricot (halves about 2 cups)

3 tbsps sugar

1 tsp ground cinnamon

8-9 lbs roasting chickens (rinsed patted dry)

1 tsp turmeric (divided)

112 cups water

12 cup slivered almond (blanched slivered almond toasted)

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.

Amount Per Serving

Calories 1097

Calories from Fat 353

% Daily Value *

Total Fat 39 g	60%
Saturated Fat 12 g	58%
Trans Fat	0%
Cholesterol 1 g	379%
Sodium 382 mg	16%
Total Carbohydrate 95 g	32%
Dietary Fiber 11 g	46%
Sugars 61 g

Protein 92 g

Vitamin A	935%
Vitamin C 75 mg	125%
Calcium 162 mg	16%
Iron 26 mg	142%
Potassium 2 g	8%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.