Best Roast Chicken With Dried Fruit And Almonds Recipes

ROAST CHICKEN WITH DRIED FRUIT AND ALMONDS

Steps:

• 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.

ROASTED CHICKEN WITH DRIED FRUITS STUFFING

Steps:

• Preheat the oven to 400 degrees F.
• Combine the breadcrumbs, raisins, butter, chives, salt, apricots and lemon zest in a bowl. Beat together with a wooden spoon to form a smooth mixture.
• Loosen the skin on the breasts of the chicken using your fingers, then distribute the stuffing under the skin on each side.
• Place the chicken into a large saute pan and roast for 30 minutes.
• Baste the chicken with the fat from the pan. Return to the oven and cook until the thickest part of the leg reaches 160 degrees F, 30 minutes more.
• Rest the chicken for 20 minutes before carving.

FERRAN ADRIA'S ROTISSERIE CHICKEN

Steps:

• 1. Preheat the oven to 425°F.
• 2. Heat the olive oil in a large skillet over medium heat. Add the prunes, apricots, cherries, pine nuts, and orange and lemon zests and cook, stirring, until the pine nuts turn golden and the fruits are browned in spots, 3 to 5 minutes. Add the port and cinnamon stick and cook until syrupy, about 5 minutes. Add the chicken stock and the chicken juices. Increase the heat to high, bring the sauce to a boil, and cook until reduced, about 5 minutes.
• 3. Place the chicken pieces in a baking dish that can hold them snugly. Pour the sauce over them, scraping up all the fruit and liquid from the bottom of the skillet and turning the chicken to coat it with the sauce. Bake the chicken until it is warmed through and the sauce is further reduced, about 10 minutes. Transfer to plates and serve at once.