Traditional recipes

Roast Chicken with Dried Fruit and Almonds

Roast Chicken with Dried Fruit and Almonds

Ingredients

  • 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)
  • 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

Recipe Preparation

  • 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 1 1/2 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.

Recipe by Matthew Goodman,Reviews Section

Leftover Chicken Tagine

Easy to make leftover chicken tagine with apricots is a delicious spicy stew with all the warmth of North Africa. Using leftover cooked chicken means no need for long, slow cooking. On the table in 35 minutes, it is ideal for a speedy mid week dinner.


Almond and Dried Fruit Pilaf With Rotisserie Chicken

David Malosh for The New York Times. Food Stylist: Simon Andrews. Prop Stylist: Paige Hicks.

This is a no-recipe recipe, a recipe without an ingredients list or steps. It invites you to improvise in the kitchen.

Here's a free-form rice pilaf, made with onions, dried fruit and slivered almonds. First, melt a knob of butter in a pot, then sauté a sliced onion in it until translucent. Add rice, as much as you want to cook, and stir it around, then add water in its usual ratio to the rice, and cook as you always do. At the end, add some chopped prunes, or currants, or raisins, or all three, along with a handful of slivered almonds and salt and pepper. Fluff the rice to mix everything together. Put the top back on the pot, and let the rice and mix-ins mellow out for a few minutes. Serve alongside a store-bought roast chicken, the legs and thighs separated and the breasts cut on the bias and fanned out for show.

Sam Sifton features a no-recipe recipe every Wednesday in his What to Cook newsletter. Sign up to receive it. You can find more no-recipe recipes here.


Perfect Roasted Chicken

This is by far my favorite way to serve chicken. The best thing about this recipe is that it is ridiculously easy and can easily be whipped up for a family or friendly meal.

There is nothing like a beautiful tender piece of chicken with a crispy salty skin. This recipe to make the Perfect Roasted Chicken is so easy &ndash that it&rsquos actually a sin. It is definitely so mouthwatering that no one will be able to resist digging into a perfectly roasted chicken.

Believe me when I say that the total calorie that&rsquos in the skin is worth the while!!

How on earth do people want to remove the best part of a chicken when it is roasted? With no effort at all, you can create a delicious family meal in no time.

Sure you can pull out all the stops with this recipe by adding more flavors to your bird. Use a whole lemon, prick with a knife and place it into the cavity of the bird. You can choose fresh herbs, olives or onions to do the same &ndash to give extra zest to your flavor combinations.

You can also add veggies to your roasting pan &ndash ideal if you don&rsquot want to be caught up too long in the kitchen. It is a great way to add ingredients that can complete your meal.

Preheat your oven to 240 degrees Celsius and have a roasting tray close by.


DJAJ TANZIA

Jewish Food: The World at Table by Matthew Goodman
This splendid chicken dish, in which the fruit cooks down into a magnificent marmalade, is from Rachel Suissa of Hollywood, Florida, who grew up in Casablanca. In her family this dish was commonly served on Rosh Hashanah, Passover, and other festive events. Not at all difficult to make, it is perfect whenever you're looking for something a bit grander than a simple roast chicken.
SERVES 4

· 6 tablespoons plus 1 teaspoon olive oil
· 2 pounds onions, thinly sliced
· 1 cup pitted prunes, halved
· 1 cup dried apricots, halved
· 1 cup dried figs, halved
· 1 cup shelled walnut pieces
· Salt
· Freshly ground black pepper
· 2 tablespoons sugar
· 1 teaspoon ground cinnamon

· 1 chicken, 3 to 4 pounds
· 1/2 teaspoon turmeric
· Salt
· Freshly ground black pepper
· 1/2 cup blanched almonds for sprinkling

1. Heat the 6 tablespoons of oil in a large skillet over medium heat. Add the onions and cook, stirring often, until lightly caramelized, about 30 minutes. Transfer to a large bowl.

2. Add the next 8 ingredients to the bowl. Stir until fully combined.

3. Preheat the oven to 350 degrees. Rub the chicken with the remaining teaspoon of oil, then rub it with the turmeric. Season it inside and out with salt and pepper. Place the chicken in a large roasting pan. Spoon the fruit-nut mixture around the chicken, adding some of it to the cavity. Add 2 cups of water to the pan.

4. Roast the chicken for 1½ to 1¾ hours, turn it once for even browning, until the skin is well browned and the chicken juices run clear when the chicken is poked with a knife. After 1 hour, check the pan to make sure it still has liquid in it. If not, add water as necessary.

5. While the chicken is cooking, toast the almonds in a dry medium skillet over medium-low heat, stirring regularly, until lightly colored, about 5 minutes. Set aside.

6. When the chicken is fully cooked, remove it to a carving board and let it rest for 10 minutes. Remove the fruit-nut stuffing from the cavity and place it on a large serving platter, along with the rest of the fruit-nut mixture. Carve the chicken and transfer it to the serving platter. Sprinkle with the toasted almonds. Serve warm.


  • Meal Type: Lunch, Dinner
  • Dietary Type: Omnivore, Vegetarian, Vegan
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Serves: 4

Meal: Lunch, Dinner
Dietary Type: Omnivore
Prep Time: 15 minutes
Cook Time: 20 minutes
Serves or Servings: 4

There&rsquos a reason kale gets as much attention as it does. While it may be a &ldquotrending&rdquo health food, it truly is a nutritional powerhouse, and generations before us have appreciated its heartiness and versatility. Whether you&rsquore a fan of the kale craze or not, there is no denying the health benefits that this cruciferous vegetable boasts, and there are definitely ways to prepare it that make it highly enjoyable.

For starters, kale is low in calories and fat free. Like all leafy greens, it is loaded with fiber, which takes time to digest, keeping you fuller for longer and helping keep blood sugar in check. It is also a good source of antioxidants and Vitamin K, which play a vital role in blood clotting and bone health, as well as iron, an especially important element for those who are anemic.

To retain maximum nutrient content from an ingredient, food should be eaten raw, which is one of the reasons we love this salad. Some people cringe at the thought of raw kale, because it can be like&hellipwell, eating tough grass. Fear not! There is a little trick that helps &ndash massaging your kale. This may sound ridiculous, but this method truly transforms the vegetable into something softer, darker, and sweeter. It also causes the kale to shrink significantly in size, so don&rsquot be alarmed if the recipe seems to call for a lot. When prepping the kale, be sure to slice out and discard the woody stems, as no amount of love will soften them up.

Try this salad along with our fiber rich slow cooker stew (vegan or omnivore) for a great, full meal.

In regards to the type of kale you should be using, any variety will do. We like Tuscan for this recipe (or &ldquodinosaur&rdquo kale), but just choose whatever is available and looks good at your local market.

Enough about kale though &ndash there are lots of other fruits, veggies, whole grains, protein, and dairy that deserve our attention and are part of a wholesome diet. We&rsquove included some of our favorites in this recipe, such as parmesan cheese, apples, quinoa, almonds, and chicken. Together, these ingredients create a super satisfying, yet nutritious meal, which we think will win any kale skeptic over.

Ingredients

2 boneless skinless chicken breasts
3 tablespoons (45ml) olive oil
2 tablespoons (30ml) lemon juice
1 tablespoon (15g) grainy mustard
1 teaspoon (7g) honey or agave
2 tablespoons (11g) grated parmesan cheese
1 large bunch kale (or two small), stems removed and leaves roughly chopped
1 apple, cored and cut into matchsticks
1/3 cup (62g) cooked quinoa
1/4 cup (30g) chopped almonds
2 tablespoons (20g) raisins or other dried fruit of choice

Preparation

  • Preheat oven to 350ºF (175°C).
  • In a foil-lined baking sheet, roast chicken breast until cooked through, about 20 minutes, depending on size of breast.
  • Once cool, slice chicken into strips and set aside.
  • While chicken is cooking, make dressing: In a small bowl, whisk olive oil, lemon juice, mustard, honey, and parmesan until smooth.
  • In a large mixing bowl, add kale.
  • With clean hands, massage kale until fibers begin to break down and leaves become darker, tender, and smaller in size.
  • Add dressing and toss kale to coat.
  • Gently toss in apples, quinoa, almonds, and raisins.
  • Divide among plates and top evenly with roasted chicken.
  • Serve immediately or store in an airtight container up to 2 days.

Vegetarian and Vegan Modifications: Substitute the chicken in this recipe with extra firm tofu, cubed and lightly fried (or simply leave out this protein). Additional modification for vegan diet, replace parmesan cheese with nutritional yeast and use agave instead of honey.


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I love dishes that are simple and savoury - and this one fits the bill! It took hardly any time to make - and the flavours were wonderful and complex! I added toasted almonds - and that made the food even more scrumptious. It is now a family favourite - and an easy one to repeat!

I have made this recipe several times since first published. Delicious and easy. I have also used brown or basmati rice(adjusting cooking times) if I'm out of couscous. They work equally well.

Meh! The seasons in the couscous are boring. I have a much better coucous recipe (from Epicuious) with saffron and scallions. This was nothing special.

This was really tasty and went over well at a dinner party for 8. I doubled the recipe, using boneless, skinless breasts and thighs which reduced the cooking time significantly. Used whole wheat cous cous, and cranberries, apricots, peaches and prunes. Needed a bit more salt, but overall a definite keeper.

Next time I will use skinless chicken. We don't eat the skin and I don't think it added much. I used cherries, golden raisins and prunes. I didn't have chicken broth so I used vegetable broth and it was delicious. As with other reviewers, I only kept about 2 tbls of the drippings. My chicken produced well over a cup. Had I not dumped it out it would have ruined the couscous. This is definitely a keeper!

Made this with boneless skinless chicken thighs, the ways it's done in the amazing Creole Mustard-Orange Sauce Chicken recipe. It cut down on the cooking time and the greasiness that other reviews have commented on. Subtle but really delicious - will definitely make it again.

This is one of our favorite dishes any time of year. Healthy and extremely satisfying. Sometimes I make the couscous to go with other proteins. The chicken works equally well whether you use legs, or breasts.

OK so I made this for the final night of Chanukkah. I'll be honest my husband doesnt like sweet dinners and he complained mercilessly about the "very goyish" fruits in the cous-cous but when finally he stopped kvetching, he ate every bit I put on his plate and he acknowleged that it was in fact "delicious" and he thanked me for making it! All in all a rather easy dinner. I added toasted almonds as many suggested, I used kosher bone in breasts and cooked 20 minutes on 400, after first browning in the pan they came out Juicy and perfect. My one other change-I wasn't about to include all of those fatty drippings in my cous-cous so I just started a new pan with 1 Tablespoon of Olive oil and it came out great.

This is a favorite of friends and family. I often get requests for this dish. I generally double the recipe!

We enjoyed this super easy dish. As suggested I cooked the chicken for ten minutes longer and added chopped almonds to the couscous. I couldn't find my ginger, so I tossed the chicken the cinnamon, but also a tablespoon of jerk seasoning. It was really lovely and seemingly more complex than it was.

What I liked about this recipe is that it is very tasty, quick and easy. I did not put the chicken in the oven and next time I will, unless I used boneless breast cut into small pieces.

Sorry, in addition to the previous review, I also roasted a handful of pine nuts and tossed them into the broth mixture.

This is a delicious and simple weekday dish to make! I salted the chicken before browning and it added great flavour. I used apricots, prunes, figs and raisins. I actually salted the broth mixture before stirring in the cous cous. And I sprinkled some red pepper flakes before serving for some added spice. Definitely a keeper. And I would also cook the chicken in the oven for about 25 - 30 minutes as opposed to the suggested 20. I also added a dash of vermouth only because I used about 10 oz of cous cous and needed the liquid. But then again, some vermouth or fry white wine never hurts!

Overall, I thought the couscous was awesome, but found the chicken greasy (and I dumped most of the oil) and just not impressive. Iɽ adjust the recipe to brown and then braise the chicken in diced tomato with the same spices (more of them), or else roast a whole chicken with the same spices.

A delightful and yummy surprise. The flavors do wonderful and exciting things together.

The recipe only asks to cook the chicken in the oven for 15 minutes. I took the chicken out after 15 minutes and the inside was completely raw. I ended up roasting the chicken for 45 minutes, and it was perfectly cooked. The chicken was so tender and juicy. Absolutely love the cinnamon flavor. The couscous was supposed to be cooked with chicken pan dripping. But there was just too much oil from the chicken fat and skin. I only left about a tablespoon of the dripping and fat to use. Since boyfriend doesn't like sweet too much, I was worried that the dried food might make the couscous too sweet for his taste. But it didnt. It was savory from the chicken stock with a hint of sweetness from the dried fruit. So good! This recipe is definitely a keeper. It was really easy to make, and it tastes amazing! Will make it again soon.

This is a keeper. easy to make, and I think it could be easily increased to make a large amount for a gang!

Have made this recipe again and again, mostly for parties and company because it always gets such rave reviews. A forgiving recipe, you can alter amounts of various ingredients (i.e. forget exactly what goes into it) and it still tastes fabulous!

What a great weeknight meal. Super easy to prepare. It had a great sweet savory thing going on. We paired our with some lowfat plain yogurt, yum. The leftovers were even better today for lunch. I will certainly make this dish again. My three year old son loved it as well, thats always a good sign.

Let me begin with it's easy. I was definitely disappointed with the flavor. A bit greasy and lack luster.

This is one of my favorite party dishes -- it's easy to make large quantities, much of the preparation can be done ahead, and everyone loves it. I've substituted orzo for the couscous in the past with great results. I also add pine nuts.

A hit at our house last night. Used thighs and bone-in breasts and they came out perfectly. Added a little cayenne for a bit of heat, and used Israeli couscous, which really complimented the chicken. Easy to make and nice enough for company fare

Very, very good and easy to make. And, especially if you use organic cous cous and chicken raised without hormones, it's healthy!

Easy and delicious, with nice color and mouth-watering aromas. Suitable for everyday dining or company.

This recipe was incrediable. My mom and I were looking for something different to make for my dads birthday dinner and we came across this dish. It was a huge hit. The chicken was so flavorful and moist. I loved it and so did everyone else. One thing we added to the couscous and driedfruit part was almonds. The almonds were a nice little touch. For the other dried fruit we used raisins, crasins, and Apricots. It looked so pretty.


Roast Chicken with Couscous, Prunes, Apricots, Dates & Almonds

I guess this Ramadan proves that I’m drawn to Mediterranean and North African food as my go-to cuisine for the month. Not sure why, exactly, but it has so many bonuses, so why not? The mixture of sweet and savory, the healthy and light fare offered, the aromatic spices used- yum, yum and more yum. So, yes, please.

The original recipe (called Djaj M’Ammar Bil Kesksou) calls for stuffing the bird (chicken, pigeon, squab) with the couscous mixture after the bird has been cooking for some time, but it also says you can place it on the side. Stuffing seemed a bit difficult to me because, well, dealing with a very hot bird and a very hot pan, I honestly had trouble maneuvering around to scoop the couscous into the bird’s cavity. So, I did the next best thing- put the couscous all around the bird and covered the pan while it cooked, hoping it would not burn or dry out the couscous. What resulted was a perfectly moist bird and nicely steamed couscous. I’ll be doing it this way again, insha’Allah.

So, here’s how it’s all done.

Preheat your oven to 400° F.

Prepare the chicken first by gathering the spices (ground cinnamon, ground ginger, salt, pepper), oil and honey that it will cook in first before placing the couscous that will also cook directly in the pot a bit later.

You’ll need something that’s not too shallow or not too deep, and definitely something that’s completely oven safe. I use the stainless steel Calphalon pans because they can go right from stove top to stove. You could also use a large tagine for this dish, which would actually be quite perfect. Just add them to the pan directly and combine.

Rub a whole chicken (or a whole one cut up) around in the mixture (olive oil, honey, cinnamon and ginger, salt, pepper). Toss it around and be sure you get the whole thing covered up. Add about 1/8 cup of water to the pan, too. This will help prevent burning or drying up of any of the ingredients.

The directions I’ve read all say to cook the chicken breast side down so that it stays moist and you can flip it later to brown it. I know, chickens look so funny in the pan, don’t they?

The problem I have with that is that the skin usually rips off and it doesn’t look presentable. What I do instead is cook it the whole time, breast side up, but I cover it during the last 40 minutes of cooking. Comes out great- super moist and it’s nice and browned all over. I’ve done it both ways, which you might notice here.

So, while the chicken is cooking, prepare the couscous by adding water and salt to it.

Let it stand for about 5 minutes so it can thicken. I love how quickly and easily this happens! You can sort of tell it’s ready for more by fluffing it up with a fork. That’s when it’s ready to have the other ingredients added to it, before it goes into the pan with the chicken.

And cinnamon, sugar, orange blossom water.

And you can’t forget about the mixture of dried apricots, prunes (or raisins), and dates.

The almonds, sautéd in butter, is probably my favorite part- it’s what truly adds all the flavor. So, sauté the almonds in butter for about 2-3 minutes, watching carefully so they do not burn.

Pour onto the couscous mixture.

Add a little fresh or dried citrus zest, if you have it. I think it makes a difference.

Leave this aside until the chicken cooks for a full 50 minutes. Flip the chicken (if you decide to be a flipper), and cook for an additional 10 minutes before adding the couscous.

Now place the couscous in the pan around the chicken. Add several pats of butter to the couscous.

And cover with a lid or foil. Continue to cook for another 30 minutes at the same temperature.

In this picture you can see what happened when I flipped the chicken, as the skin is coming off. Still good, still moist, though.

Everything is so nice and browned. You can even cover the wing tips with foil if you don’t like them browning more than the rest of the chicken, or you can tuck them to the inside of the bird with bakers twine.

Smelling this dish was an experience in and of itself. The cinnamon, the apricots, the citrus- they provided my kitchen with the most pleasant aroma it’s had in quite some time.

You can serve directly in the pan, which is nice and rustic, however, if you decide to plate it nicely and neatly that’s great, too. It all comes out so softly. What, with all that butter?

Today’s recipe is sponsored by Zabiha Halal, a Canadian company that produces halal-certified (US and Canada) and hormone-free poultry products such as this whole chicken pictured below, as well as fresh leg quarters, and even all natural and nitrite/nitrate-free deli meat like chicken breast or smoked chicken breast . You can learn more about Zabiha Halal on their website and even enter for a chance to try their products for FREE in this giveaway. They’re also offering a pretty grand contest on their Facebook page where you could win a trip worth $10,000 to anywhere in the world. That’s pretty grand…


Combine the paprika, thyme, sumac, salt, allspice, black pepper, lemon juice, garlic and 3 tablespoons of olive oil. Rub the marinade mixture all over the chicken and place it in a dish. Cover with plastic wrap and place it in the fridge to marinate for 2 hours. You can skip marinating if you’re short on time.

Remove the chicken from the fridge and preheat the oven to 350 degrees. While the oven is preheating, toss the potatoes in the remaining tablespoon of olive oil, chopped parsley and a pinch of salt and pepper. Arrange the potatoes in a baking dish or braising pan and place the chicken on top, nestling the chicken into the pan so some of the potatoes are under them and some are around the chicken.

Roast the chicken for about 80 minutes, or until a meat thermometer reads 165 or 170 degrees in the thickest part of the bird. Allow the chicken to rest for 15-20 minutes prior to carving the chicken. Enjoy!


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