Roast Chicken With Dried Fruit And Almonds - cooking recipe

Ingredients

7 tablespoons olive oil, divided
3 lbs onions, thinly sliced
1 lb pitted prune, halved
12 ounces pitted dates, halved
10 ounces dried apricot halves (about 2 cups)
3 tablespoons sugar
1 teaspoon ground cinnamon
2 (4 -4 1/2 lb) roasting chickens, rinsed, patted dry
1 teaspoon turmeric, divided
1 1/2 cups water (or more)
1/2 cup blanched slivered almond, toasted

Preparation

Heat 6 tablespoons olive oil in heavy large skillet over medium heat.
Add onions and saute until deep golden brown, about 20 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\u00b0F 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.