Roast Chicken with Dried Fruit and Almonds

Revisado por pares por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 29 Ene 2026

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This aromatic roast chicken with dried fruit and almonds is a spectacular dairy-free main course that brings together sweet and savoury notes. The slow-cooked onions and plump prunes, dates, and apricots create a rich, jammy base that beautifully complements the golden, turmeric-rubbed chicken. It is a fantastic choice for a celebratory Sunday lunch or a festive dinner party when you want a dish that feels abundant and sophisticated.

Preparing the fruit and onion base in advance makes this a remarkably easy dish to assemble on the day. For the best results, ensure the chickens are well-rested before carving to keep the meat succulent and tender. This wholesome meal is naturally filling and pairs wonderfully with fluffy couscous or simple roasted root vegetables, making it a versatile addition to your homemade repertoire.

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 cucharadas de azúcar
1 cucharadita de canela molida
2 (4- to 2.0kg) chickens, rinsed, patted dry
1 teaspoon turmeric, divided
350ml (or more) water
120ml blanched slivered almonds, toasted

How to make Roast Chicken with Dried Fruit and Almonds

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.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.