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Roast Chicken With Dried Fruit and Almonds

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“Inspired by all that's great about Sephardic cooking, this roast chicken feels both homey and exotic. This is for 2 birds. This can also be made with chicken pieces for a more everyday meal.”
1hr 30mins

Ingredients Nutrition


  1. Heat 6 tablespoons olive oil in heavy large skillet over medium heat.
  2. Add onions and sauté until deep golden brown, about 20 minutes; sprinkle with salt and pepper.
  3. Transfer onions to large bowl; mix in prunes, dates, apricots, sugar, and cinnamon.
  4. Do ahead Can be made 1 day ahead.
  5. Cover and chill.
  6. Preheat oven to 350°F Spread fruit mixture over bottom of large roasting pan.
  7. Tuck chicken wing tips under.
  8. Rub each chicken with 1/2 tablespoon remaining olive oil and 1/2 teaspoon turmeric.
  9. Sprinkle each with salt and pepper; place chickens, side by side, atop fruit mixture. Pour 11/2 cups water around chickens.
  10. Roast chickens 1 hour.
  11. Turn pan around; add more water to fruit mixture by 1/4 cupfuls if beginning to dry.
  12. Continue to roast chickens until brown and juices run clear when thigh is pierced, about 45 minutes.
  13. Transfer chickens to carving board; let stand 10 minutes.
  14. Spoon fruit onto platter; top with chickens and any accumulated juices.
  15. Sprinkle with almonds and serve.

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