Roast Chicken with Prunes, Dates, and Almonds
Two roasting chickens nestled atop a caramelized onion and dried fruit compote, perfumed with warm cinnamon and turmeric. Sweet prunes, dates, and apricots create a North African-inspired bed that becomes glazed and syrupy as the birds roast. Toasted almonds finish the dish. Serve for a festive dinner that feels special but comes together in straightforward stages. The fruit mixture can be prepped ahead, making this elegant yet manageable for entertaining.
Ingredients
- 6 tablespoon olive oil, divided
- 1 tablespoon olive oil, remaining
- 3 lb onions, thinly sliced
- 1 lb prunes, pitted, halveddried figs1:1dried fruit
naturally sweet substitute
- 12 ounce dates, pitted, halved
- 10 ounce dried apricots, halves
- 3 tablespoon sugar
- 1 teaspoon ground cinnamon
- 2 whole roasting chickens, 4-4.5 lb each, rinsed, patted dry
- 1 teaspoon turmeric, divided
- 1 ½ cup water, or more
- ½ cup blanched slivered almonds, toasted
Instructions
- 1
Heat olive oil in heavy skillet over medium heat.
- 2
Add sliced onions and saut until deep golden brown, about 20 minutes; season with salt and pepper.
- 3
Transfer onions to large bowl and mix with halved prunes, dates, apricots, sugar, and cinnamon.
- 4
Preheat oven to 350F.
- 5
Spread fruit mixture over bottom of roasting pan.
- 6
Tuck chicken wing tips under, then rub each bird with remaining olive oil and turmeric.
- 7
Season chickens with salt and pepper and place side by side atop fruit mixture.
- 8
Pour water around chickens and roast for 1 hour.
- 9
Turn pan around and add more water by quarter cupfuls if fruit begins to dry.
- 10
Continue roasting until chickens are brown and juices run clear when thigh is pierced, about 45 minutes more.
- 11
Transfer chickens to carving board and let rest 10 minutes.
- 12
Spoon fruit onto platter, top with chickens and accumulated juices, sprinkle with almonds, and serve.
Tips
Caramelize onions low and slow, about 20 minutes, for deep color and sweet flavor that balances the dish.
Rest the roasted chickens 10 minutes before carving to keep meat juicy and help juices redistribute.
Toast almonds lightly before adding to heighten nutty flavor and add textural contrast to the soft fruit.
Good to Know
Cover and refrigerate cooked chicken and fruit mixture for up to 3 days. Reheat gently in 325F oven with splash of water.
Fruit mixture with onions, prunes, dates, apricots, sugar, and cinnamon can be prepared 1 day ahead, covered and chilled.
Serve warm on large platter with fruit mixture as base, chickens on top, drizzled with pan juices, almonds scattered over. Pair with rice pilaf or crusty bread.
Common Mistakes
Skip the 10-minute rest after roasting to avoid dry, stringy meat.
Crowd the pan or position chickens too close together to ensure even browning and circulation.
Fail to turn the pan halfway through roasting, causing uneven cooking and browning.
Substitutions
Vegan Options
adapt protein entirely
General Alternatives
naturally sweet substitute
FAQ
Can I use chicken breasts instead of whole roasting chickens?
Yes, but reduce roasting time to 35-40 minutes total. Breasts cook faster and dry out easily, so check doneness at 25 minutes and monitor closely. The fruit mixture works equally well.
What if the fruit mixture dries out during roasting?
Add water by quarter cupfuls as needed throughout cooking. The fruit should be glossy and syrupy, not dried. Check every 20-30 minutes after the first hour.
How long can I keep leftovers and can I freeze them?
Store covered in refrigerator for up to 3 days. Freezing is not recommended as the fruit texture degrades and chicken becomes dry upon thawing. Enjoy fresh or reheat gently on day 2-3.