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ALL RECIPES

Curried Moroccan Chicken with Dried Fruit and Almonds

  • Pair with Merlot
Primary Ingredients

4 tablespoons olive oil

1 pound onions, thinly sliced

1 cup pitted prunes, halved

1 cup pitted dates, halved

1 cup dried apricot halves

2 tablespoons sugar

1 teaspoon ground cinnamon

2 tablespoons yellow curry powder

1 ( 21⁄2 to 31⁄2 pound) whole chicken, rinsed and patted dry

11⁄2 cups (or more) light chicken broth

1⁄2 cup blanched slivered almonds, toasted

Primary Technique
  1. Heat 3 tablespoons of olive oil in a heavy large skillet over medium-high heat. Add onions and sauté until deep golden brown, about 20 minutes; sprinkle with salt and pepper.
  2. Transfer onions to a large bowl; mix in prunes, dates, apricots, sugar, and cinnamon: this can be done a day ahead.
  3. Preheat oven to 350°F. Spread fruit mixture over the bottom of the large roasting pan. Tuck chicken wing tips behind the chickens back. Rub the chicken with the tablespoon of remaining olive oil and 2 tablespoons of curry powder.
  4. Sprinkle with salt and pepper; place chicken atop the fruit mixture. Pour 1 1⁄2 cups chicken broth around chicken and roast for 1 hour. Turn pan around; add more broth to fruit mixture by 1⁄4 cupfuls if beginning to dry out.
  5. Continue to roast until the chicken is brown and the juices run clear when thigh is pierced (about 165°F if using a thermometer), about 30 more minutes.
  6. Remove chicken from pan and let stand 10 minutes before carving. Spoon fruit onto platter; top with chicken and any accumulated juices. Sprinkle with almonds and serve.
plated curry chicken
Executive Chef Peter Janiak

Executive Chef Peter Janiak

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100 Pythian Road at Hwy. 12 Santa Rosa, CA 95409
(888) 675-9463
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