Roast Chicken With Dried Fruit and Almonds

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

Directions

1. 1

   Heat 6 tablespoons olive oil in heavy large skillet over medium heat.

2. 2

   Add onions and sauté until deep golden brown, about 20 minutes; sprinkle with salt and pepper.

3. 3

   Transfer onions to large bowl; mix in prunes, dates, apricots, sugar, and cinnamon.

4. 4

   Do ahead Can be made 1 day ahead.

5. 5

   Cover and chill.

6. 6

   Preheat oven to 350°F Spread fruit mixture over bottom of large roasting pan.

7. 7

   Tuck chicken wing tips under.

8. 8

   Rub each chicken with 1/2 tablespoon remaining olive oil and 1/2 teaspoon turmeric.

9. 9

   Sprinkle each with salt and pepper; place chickens, side by side, atop fruit mixture. Pour 11/2 cups water around chickens.

10. 10

    Roast chickens 1 hour.

11. 11

    Turn pan around; add more water to fruit mixture by 1/4 cupfuls if beginning to dry.

12. 12

    Continue to roast chickens until brown and juices run clear when thigh is pierced, about 45 minutes.

13. 13

    Transfer chickens to carving board; let stand 10 minutes.

14. 14

    Spoon fruit onto platter; top with chickens and any accumulated juices.

15. 15

    Sprinkle with almonds and serve.