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ROAST CHICKEN AND FRUIT SAUCE

In a small bowl stir together the 1/4 cup honey, allspice, and 1/4 teaspoon of pepper.  Place the chickens in a roasting pan.  Coat the chickens with the honey mixture, cover, and refrigerate overnight.  In a medium bowl, combine the dates, figs, apricots, currants, and hot tea.  Cover and refrigerate for 6-8 hours or overnight.  Preheat the oven to 350F.  Place the chickens on a rack in a roasting pan.  Roast for 1 1/4 hours, basting at 15-minute intervals.  Drain the fruit, reserving 1/2 cup of the marinade. In a coffee grinder, grind the coriander seed, ginger root, aniseed, and red peppercorns to a fine powder.  Melt the butter in a non-stick frying pan and fry the spices for 1-2 minutes, stirring constantly.  Stir the honey, the reserved marinade, and the fruit into the frying pan.  Bring to a boil, then reduce heat and simmer, covered, for 30 minutes.  To serve, place the chickens in the middle of a serving platter and spoon the fruit sauce around them.  Sprinkle the poultry and fruit liberally with salt and pepper.
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2 roasting chickens, trussed
1/4 cup + 1 tbsp honey
3/4 tsp ground allspice
1/4 tsp ground pepper
12 fresh dates
12 dried figs
12 dried apricots
1/3 cup currants
2 1/4 cups hot green tea
1/4 cup unsalted butter
2 tbsp coriander seeds
1-inch piece fresh ginger
1 tbsp aniseed
1 tsbp red peppercorns
salt and pepper
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20
mn
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60
mn
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Restaurant
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Poultry, Game
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Pinot Noir
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