Roast Chicken with Dried Fruit and Almonds

Ingredients

• 2 cups apricot dried
• 0.5 cup blanched slivered almonds toasted
• 8 pound roasting chickens dry rinsed
• 12 ounces dates pitted halved
• 1 teaspoon ground cinnamon 
• 7 tablespoons olive oil divided
• 3 pounds onion thinly sliced
• 1 pound prune- cut to pieces pitted halved
• 3 tablespoons sugar 
• 1 teaspoon turmeric divided
• 1.5 cups water ()

Equipment

• bowl
• frying pan
• oven
• roasting pan

Directions

1. Heat 6 tablespoons olive oil in heavy large skillet over medium-high heat.
2. Add onions and sauté until deep golden brown, about 30 minutes; sprinkle with salt and pepper.
3. Transfer onions to large bowl; mix in prunes, dates, apricots, sugar, and cinnamon. Do ahead Can be made 1 day ahead. Cover and chill.
4. Preheat oven to 350°F.
5. 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.
6. Sprinkle each with salt and pepper; place chickens, side by side, atop fruit mixture.
7. 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.
8. Transfer chickens to carving board; let stand 10 minutes. Spoon fruit onto platter; top with chickens and any accumulated juices.
9. Sprinkle with almonds and serve.