Roast Chicken With Dried Fruit And Almonds Food

ROAST CHICKEN WITH DRIED FRUIT AND ALMONDS

Steps:

• Heat 6 tablespoons 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 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.

ROAST CHICKEN WITH COUSCOUS, RAISINS, APRICOTS, DATES & ALMONDS (DJAJ M'AMMAR BIL KESKSOU)

Steps:

• Preheat the oven to 400° F. To an oven-safe dish or pan, add the olive oil, lemon juice, ground cinnamon and ginger, salt and pepper. Add the chicken and rub it around it the spice and oil mixture.
• To a large dish add the couscous, the water and salt. Let it sit for about five minutes. Once the couscous has fluffed up, add the remaining ingredients (sugar, olive oil, ground cinnamon and orange blossom water). Flip the chicken, if desired. If not, let it cook for an additional 10 minutes.Add the couscous mixture all around the chicken. Add a few pats of butter on top of the couscous. Cover with a lid or foil and return back to the oven for 30 minutes. Remove and let cool slightly before serving.

CHICKEN LEG TAGINE WITH PRUNES, APRICOTS AND ROASTED ALMONDS

Steps:

• In a large bowl, mix half of the onion, half of the garlic, half of the coriander and half of the parsley. Add 2 tablespoons of the olive oil, the lemon juice, 1 teaspoon of the ginger, 1 teaspoon of cinnamon and the turmeric and season well with salt and freshly ground black pepper. Rub the chicken legs with the mixture to coat.
• Cover the bowl with cling film and leave to marinade for 2-3 hours, or, for best results, overnight in the fridge.
• Preheat the oven to 180C/160C Fan/Gas 4.
• Heat 1 tablespoon of olive oil in a frying pan. Fry the chicken on both sides until slightly brown and set aside.
• Put the remaining olive oil, onion, garlic and 1 teaspoon of ginger into a tagine or into an ovenproof pot with a lid. Stir the mixture and place the chicken on top.
• Heat the saffron in a dry pan and sprinkle it over the chicken. Sprinkle some freshly ground black pepper and 2 teaspoon cinnamon over the chicken and add a splash of water. Crumble the stock cube into the water and sprinkle with the remaining fresh parsley and coriander.
• Bake in the oven with the lid on for about 1 hour, or until tender.
• In a saucepan, cover the dried prunes with water and bring to the boil. Add half of the sugar and 1 teaspoon of cinnamon. Turn down the heat and let the prunes simmer until caramelised.
• In another saucepan, cover the apricots with water and bring to the boil. Add the rest of the sugar and the rest of the cinnamon. Turn down the heat and let the apricots simmer until caramelised.
• Check the tagine regularly, making sure that the sauce doesn't dry.
• To serve, garnish the tagine with the caramelised prunes and apricots and the toasted almonds.

FRUIT-GLAZED ROAST CHICKEN

Steps:

• Place four lemon quarters in body cavity of each chicken. Skewer chicken openings; tie drumsticks together. Place chickens, breast side up, on a rack in a large roasting pan; bake at 375° for 1-1/2 hours or until a thermometer reads 180°. , Meanwhile, in a food processor, combine the broth, vinegar, lemon juice, apricots, brown sugar, raisins, ginger and salt. Process until smooth; set aside. , In a small saucepan, bring sugar and water to a boil over medium-high heat. Reduce heat to medium; cook, uncovered, for 7 minutes or until thickened. Meanwhile, in a large bowl, combine the pears, peaches, apricots and prunes; pour hot syrup over fruit. Let stand 10 minutes; drain and set aside. , Remove chickens from oven; spread with apricot mixture. Return to the oven for 10-15 minutes or until bubbly. Let stand 10 minutes before carving. , Thicken pan drippings for gravy if desired. Place chickens on serving platter; spoon fruit mixture around chickens. Garnish with lemon leaves if desired. Serve with gravy if desired.

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.

PASSOVER ROAST CHICKEN

Steps:

• Heat oven to 350°F.
• Mix broken matzos, chicken broth and apricots in medium bowl; set aside. Melt 3 Tbsp. of the margarine in large skillet. Add onion and celery; cook until crisp-tender, stirring occasionally. Add matzo mixture; mix well. Cool. Add eggs, pecans and matzo meal; mix well.
• Stuff chicken cavities with matzo mixture; close cavities with skewers and string. Place, breast side up, on rack in baking pan; brush with remaining 1 Tbsp. margarine, melted. Sprinkle with pepper and thyme.
• Bake 2 to 2-1/2 hours or until chicken is cooked through (165°F), basting occasionally.

WATERCRESS SALAD WITH DRIED FRUIT AND ALMONDS

Steps:

• Make a quick vinaigrette by whisking together the vinegar, oil, and salt and pepper (or throw the ingredients into a small jar with a lid, cover, and shake). Pour the vinaigrette over the watercress and toss to coat. Garnish with the toasted slivered almonds and dried cranberries.