Ingredients
7
tbsp 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)
2
(4- to 4 1/2-pound) chickens, rinsed, patted dry
1
1/2 cups (or more) water
1/2
cup blanched slivered almonds, toasted
Directions
1.
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.
2.
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.
3.
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
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