Best 7 Roast Chicken With Dried Fruit And Almonds Recipes

ROASTED CHICKEN WITH DRIED FRUITS STUFFING

Steps:

• Preheat the oven to 400 degrees F.
• Combine the breadcrumbs, raisins, butter, chives, salt, apricots and lemon zest in a bowl. Beat together with a wooden spoon to form a smooth mixture.
• Loosen the skin on the breasts of the chicken using your fingers, then distribute the stuffing under the skin on each side.
• Place the chicken into a large saute pan and roast for 30 minutes.
• Baste the chicken with the fat from the pan. Return to the oven and cook until the thickest part of the leg reaches 160 degrees F, 30 minutes more.
• Rest the chicken for 20 minutes before carving.

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.

HOLIDAY FRUIT STUFFED ROASTED CHICKEN

Steps:

• Preheat an oven to 275 degrees F (135 degrees C). Spread the walnuts out onto a baking sheet and toast them for about 45 minutes, until the nuts start to brown and become fragrant. Watch the walnuts carefully, because they burn quickly. Set the walnuts aside.
• While the walnuts are roasting, rinse the chicken well with cold water, then pat dry inside and out with paper towels. Place the chicken into a small roasting pan, and sprinkle inside and outside with salt and pepper.
• Combine 2 tablespoons Italian dressing, 2 tablespoons of melted butter, 1 teaspoon orange peel, the lemon peel, thyme, and basil in a small bowl. Brush the chicken inside and out with the mixture.
• To make the stuffing, heat 2 tablespoons of butter in a skillet over medium heat. Add the apple, pear, and pineapple chunks; cook and stir about 5 minutes, until the apple and pear are tender. Mix the cooked fruit mixture with the roasted walnuts, bread, prunes, grapes, 2 tablespoons Italian dressing, orange juice, apple cider, 1 teaspoon of orange zest, honey, and cinnamon in a large bowl and stir to combine.
• Increase oven temperature to 325 degrees F (165 degrees C). Spoon the stuffing into the chicken cavity, including the area under the neck skin. Secure the skin over the neck cavity with toothpicks, and fold the wings underneath the chicken. Tie the drumsticks together.
• Roast the chicken in the preheated oven for 1 hour, and untie the drumsticks. Return the chicken to the oven and continue roasting until no longer pink at the bone and the juices run clear, about 45 minutes to 1 hour additional roasting time. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.

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 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.

CHICKEN WITH DRIED FRUIT

Steps:

• spray a pan with cooking spray.
• add chicken and brown on both sides, about 15 minutes, remove.
• add onion and garlic, cook until softened.
• add remaining ingredients, bring to boil, lower to medium heat and cook about 10 minutes until sauce thickens serve sauce over chicken.

PAN-ROASTED CHICKEN WITH CARROTS AND ALMONDS

Steps:

• Preheat oven to 375°F. Toss carrots, almonds, honey, and 2 tablespoons oil on a large rimmed baking sheet; season with salt and pepper. Roast, tossing occasionally, until carrots are tender, 15-20 minutes.
• Meanwhile, heat remaining 2 tablespoons oil in a large skillet over medium-high heat. Season chicken with salt and pepper. Cook chicken, skin side down, until golden brown, 5-8 minutes. Turn chicken over, transfer skillet to oven, and roast until cooked through, 10-15 minutes longer.
• While chicken and carrots are roasting, mix yogurt and lemon juice in a small bowl. Season with salt and pepper.
• Remove chicken and carrots from oven; transfer chicken to a large plate. Add carrots, shallot, and tarragon to skillet and toss to coat in pan drippings. Serve with lemon yogurt.