Roast Chicken With Dried Fruit And Almonds Recipes

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ROASTED CHICKEN WITH DRIED FRUITS STUFFING



Roasted Chicken with Dried Fruits Stuffing image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 2h40m

Yield 4 servings

Number Of Ingredients 8

1 cup breadcrumbs (from about 5 pieces white bread, crusts removed)
1/4 cup dark raisins
5 tablespoons unsalted butter, at room temperature
2 tablespoons chopped fresh chives
1/2 teaspoon kosher salt
6 dried apricots, small diced (raisin size)
Zest of 1 lemon
One 3 1/2-pound chicken, at room temperature 1 hour

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



Fruit-Glazed Roast Chicken image

Whenever I want to serve a special meal with a little flair, this is the recipe I reach for. To round out the dinner, I serve oven-roasted potatoes and a salad.

Provided by Taste of Home

Categories     Dinner

Time 1h50m

Yield 8 servings.

Number Of Ingredients 17

2 lemons, quartered
2 broiler/fryer chickens (3 to 3-1/2 pounds each)
1/3 cup chicken broth
3 tablespoons cider vinegar
2 tablespoons lemon juice
3/4 cup dried apricots
3 tablespoons brown sugar
2 tablespoons golden raisins
1/4 teaspoon ground ginger
1/4 teaspoon salt
1/2 cup sugar
1/2 cup water
2 cans (16 ounces each) pear halves, drained
1 can (15-1/4 ounces) peach halves, drained
1 can (16 ounces) apricot halves, drained
1 cup pitted dried plums (prunes)
Lemon leaves, optional

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.

Nutrition Facts :

HOLIDAY FRUIT STUFFED ROASTED CHICKEN



Holiday Fruit Stuffed Roasted Chicken image

This is a delicious and unique roasted chicken dish that is sure to impress any holiday gathering. It contains nuts, but they can be omitted.

Provided by Care2Adopt

Categories     Main Dish Recipes     Stuffed Main Dish Recipes

Time 2h40m

Yield 6

Number Of Ingredients 22

¼ cup coarsely chopped walnuts
1 (5 pound) whole chicken
salt and pepper, to taste
2 tablespoons Italian-style salad dressing
2 tablespoons butter, melted
1 teaspoon grated orange zest
1 teaspoon grated lemon zest
½ teaspoon dried basil, or to taste
½ teaspoon dried thyme, or to taste
2 tablespoons butter
1 apple, cored and chopped
1 pear, cored and chopped
½ cup pineapple chunks, drained
½ cup cubed French bread
5 pitted prunes, chopped
1 cup seedless grapes, halved
2 tablespoons Italian-style salad dressing
2 tablespoons orange juice
1 tablespoon apple cider
1 teaspoon grated orange zest
1 tablespoon honey
1 teaspoon ground cinnamon

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.

Nutrition Facts : Calories 719.5 calories, Carbohydrate 30.2 g, Cholesterol 182.2 mg, Fat 42.7 g, Fiber 3.1 g, Protein 53.7 g, SaturatedFat 13.7 g, Sodium 431.1 mg, Sugar 19.9 g

ROAST CHICKEN WITH DRIED FRUIT AND ALMONDS



Roast Chicken with Dried Fruit and Almonds image

Categories     Chicken     Fruit     Nut     Roast     Sauté     Hanukkah     Sukkot     Dinner     Dried Fruit     Prune     Date     Almond     Kosher     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Soy Free

Yield Makes 8 servings

Number Of Ingredients 11

7 tablespoons olive oil, divided
3 pounds onions, thinly sliced
1 pound pitted prunes, halved
12 ounces pitted dates, halved
10 ounces dried apricot halves (about 2 cups)
3 tablespoons sugar
1 teaspoon ground cinnamon
2 (4- to 4 1/2-pound) chickens, rinsed, patted dry
1 teaspoon turmeric, divided
1 1/2 cups (or more) water
1/2 cup blanched slivered almonds, toasted

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



Roast Chicken With Dried Fruit and Almonds image

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.

Provided by Annacia

Categories     Whole Chicken

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 11

7 tablespoons olive oil, divided
3 lbs onions, thinly sliced
1 lb pitted prune, halved
12 ounces pitted dates, halved
10 ounces dried apricot halves (about 2 cups)
3 tablespoons sugar
1 teaspoon ground cinnamon
2 (4 -4 1/2 lb) roasting chickens, rinsed, patted dry
1 teaspoon turmeric, divided
1 1/2 cups water (or more)
1/2 cup blanched slivered almond, toasted

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.

Nutrition Facts : Calories 1220.3, Fat 63.8, SaturatedFat 15.4, Cholesterol 213.9, Sodium 215.1, Carbohydrate 113.1, Fiber 14, Sugar 79.9, Protein 57.5

CHICKEN WITH DRIED FRUIT



chicken with dried fruit image

Make and share this chicken with dried fruit recipe from Food.com.

Provided by chia2160

Categories     Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

4 boneless skinless chicken breasts
1 onion, chopped
2 cloves garlic, minced
1/2 cup dried apricot, cut into strips
1/4 cup golden raisin
1/4 cup brown sugar
2 tablespoons balsamic vinegar
rosemary
salt and pepper
1 can chicken broth

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



Pan-Roasted Chicken with Carrots and Almonds image

Provided by Bon Appétit Test Kitchen

Categories     Chicken     Roast     Kid-Friendly     Quick & Easy     Dinner     Almond     Carrot     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Soy Free     Small Plates

Yield Makes 4 servings

Number Of Ingredients 10

1 pound small carrots (about 12), peeled
1/2 cup coarsely chopped almonds
1 tablespoon honey
4 tablespoons olive oil, divided
Kosher salt, freshly ground pepper
4 skin-on, bone-in chicken breasts (3-4 pounds total)
1 cup plain Greek yogurt
2 teaspoons fresh lemon juice
1/2 small shallot, finely chopped
2 tablespoons coarsely chopped fresh tarragon

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.

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