Roast Chicken with Dried Fruit and Almonds
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026
Répond aux besoins du patient lignes directrices éditoriales
- TéléchargerTélécharger
- Partager
- Langue
- Discussion
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.
Dans cet article :
Poursuivre la lecture ci-dessous
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
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.
Clause de non-responsabilité
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
Historique de l'article
Les informations contenues dans cette page ont été évaluées par des cliniciens qualifiés.
17 janvier 2026 | Publié à l'origine
Auteur: :
UK recipe editors
Examiné par des pairs
UK recipe editors
Demandez, partagez, connectez-vous.
Parcourez les discussions, posez des questions et partagez vos expériences sur des centaines de sujets liés à la santé.
Vous ne vous sentez pas bien ?
Évaluez gratuitement vos symptômes en ligne
Inscrivez-vous à la newsletter destinée aux patients
Votre dose hebdomadaire de conseils santé clairs et fiables, rédigés pour vous aider à vous sentir informé, confiant et maître de la situation.
En vous abonnant, vous acceptez notre politique de confidentialité. Vous pouvez vous désabonner à tout moment. Nous ne vendons jamais vos données.