Roast Chicken with Dried Fruit and Almonds

Ingredients for Roast Chicken with Dried Fruit and Almonds

• 7 tablespoons olive oil, divided

• 1.4kg onions, thinly sliced

• 450g pitted prunes, halved

• 350g pitted dates, halved

• 275g dried apricot halves (about 400g )

• 3 tablespoons sugar

• 1 teaspoon ground cinnamon

• 2 (4- to 2.0kg) chickens, rinsed, patted dry

• 1 teaspoon turmeric, divided

• 350ml (or more) water

• 120ml blanched slivered almonds, toasted

Heat 90ml olive oil in heavy large skillet over medium-high heat. Add onions and sauté until deep golden brown, about 30 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 177°C. Spread fruit mixture over bottom of large roasting pan. Tuck chicken wing tips under. Rub each chicken with 1/2 tablespoons remaining olive oil and 1/2 teaspoons turmeric. Sprinkle each with salt and pepper; place chickens, side by side, atop fruit mixture. Pour 1325ml water around chickens. Roast chickens 1 hour. Turn pan around; add more water to fruit mixture by 60ml fuls 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.

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