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Prune & Almond Roast Chicken

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A fragrant roast chicken dish combining sweet prunes, crunchy almonds, and warm spices for a rich and balanced flavor. Perfect for both comforting family meals and elegant gatherings.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 15 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 4–5 servings
  • Category: Main Course
  • Method: Roasting
  • Cuisine: Middle Eastern
  • Diet: Halal

Ingredients

  • 1 whole chicken (about 3.54 pounds)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon ground cinnamon
  • 1 teaspoon paprika
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon turmeric
  • 3 tablespoons olive oil
  • 1 large onion, sliced
  • 3 cloves garlic, minced
  • 1 cup pitted prunes
  • 1/2 cup whole almonds (blanched or raw)
  • 1/2 cup chicken broth
  • 2 tablespoons honey
  • 1 tablespoon lemon juice
  • 1 tablespoon chopped fresh parsley

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Pat the chicken dry and rub with salt, pepper, cinnamon, paprika, ginger, and turmeric. Drizzle with olive oil and coat evenly.
  3. Place sliced onion and minced garlic in a roasting dish and set the chicken on top.
  4. Scatter prunes and almonds around the chicken.
  5. Mix chicken broth, honey, and lemon juice, then pour over the chicken.
  6. Cover loosely with foil and roast for 45 minutes.
  7. Remove foil and roast for another 30–40 minutes until golden and cooked through (internal temperature 165°F / 74°C), basting occasionally.
  8. Let rest for 10 minutes before carving. Garnish with fresh parsley and serve.

Notes

  • Substitute prunes with dried apricots or figs for a different sweetness.
  • Add a pinch of saffron or orange blossom water for extra depth.
  • Use chicken pieces instead of a whole chicken to reduce cooking time.
  • Store leftovers in the refrigerator for up to 3 days or freeze for up to 2 months.
  • Reheat covered in the oven with a splash of broth to retain moisture.
  • Serve with couscous, rice, or roasted vegetables.

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