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
- 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.
- Transfer onions to a large bowl; mix in prunes, dates, apricots, sugar, and cinnamon: this can be done a day ahead.
- 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.
- 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.
- 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.
- 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.
