Ingredients
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7 tablespoons olive oil, divided
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12 ounces pitted dates, halved
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10 ounces dried apricot halves (about 2 cups)
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3 tablespoons sugar
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1 teaspoon ground cinnamon
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2 (4 -4 1/2 lb) roasting chickens, rinsed, patted dry
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1 teaspoon turmeric, divided
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1 1/2 cups water (or more)
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1/2 cup blanched slivered almond, toasted
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3 lbs onions, thinly sliced
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1 lb pitted prune, halved
Instructions
- Heat 6 tablespoons olive oil in heavy large skillet over medium heat.
- Add onions and sauté 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°F 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.