Name: Roast Chicken with Dried Fruit and Almonds
Yield: Makes 8 servings
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); 3 tablespoons sugar; 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

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Roast Chicken with Dried Fruit and AlmondsBrian Leatart

Inspired by all that's great about Sephardic cooking, this roast chicken feels both homey and exotic. What to drink: A light- to medium-bodied red wine with dark fruit flavors is just the thing. Try the Giacosa 2005 Dolcetto d'Alba (Italy, $20) or the Campo Viejo 2000 Reserva (Spain, $13).

Recipe notes

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