This dish also can be made with chicken pieces. Make a bed of orange slices and scatter the rosemary. Place chicken pieces on top and bake uncovered for 1 hour.
- 1 head garlic
- Extra-virgin olive oil
- Freshly ground black pepper
- 10 to 12 dried unsulphured unsweetened apricots
- 5 dried figs, preferably Mission
- 1/2 cup shelled, raw pistachio nuts (unsalted) or pine nuts
- 1 whole (3 to 5 pounds) chicken
- 1/2 orange, unpeeled, sliced
- 2 sprigs rosemary
- 3 tablespoons margarine or unsalted butter, melted
Preheat the oven to 375 degrees.
Cut 1/2 inch off the top (non-root) end of the garlic bulb to expose the cloves. Place the head in the center of a square of aluminum foil. Drizzle with olive oil and season with salt and pepper and close the foil tightly. Bake for 45 minutes to 1 hour, or until soft and caramelized. Squeeze the roasted garlic out of its skin and set aside.
Meanwhile, in a food processor fitted with metal blade, process the dried apricots, dried figs and pistachios or pine nuts until they are loosely chopped. Set aside.
Wash the chicken thoroughly and pat it dry with paper towels.
With your fingers, loosen the skin of the chicken breasts, thighs and legs. Massage the fruit-nut mixture under the skin, getting it into the cavities where the skin was loosened. Stuff the orange slices and the rosemary into the cavity of the chicken. Tie the legs closed with kitchen twine and place the chicken on a rack in a roasting pan, trying not to let too much of the fruit and nuts fall out into the pan, where they would burn. Rub the roasted garlic all over the outside of the chicken.
Drizzle the margarine or unsalted butter over the top of the chicken, letting it run down the sides.
Bake for 1 1/2 hours, basting 2 to 3 times with the pan juices. Serve hot or at room temperature.
Adapted from "Kosher by Design Entertains," by Susie Fishbein (ArtScroll, 2005).
Tested by Pam Kendrick.
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