Roasted Garlic Chicken Stuffed with Dried Fruits and Nuts

This recipe tastes as good as it looks on paper. There are a few intricate steps involved, but believe me, it is worth it.



  • 1 head garlic

  • extra virgin olive oil

  • fine sea salt

  • freshly ground black pepper

  • 10-12 dried apricots

  • 5 dried Mission figs

  • half a cup shelled raw pistachio nuts unsalted

  • 1 whole 3-5 pound chicken, washed and patted dry

  • half orange unpeeled, sliced

  • 2 sprigs fresh rosemary

  • kitchen twine

  • 3 tbsp margarine melted


You can prepare this dish with chicken parts as well. Lay orange slices and sprigs of rosemary in your baking pan. Place the stuffed chicken pieces on top. Bake as directed below.

Preheat oven to 375F.

Holding the head of garlic on its side, cut 1-2 inches off the top of the bulb to expose the cloves. Place the head into the center of a square of foil on a small baking pan. Drizzle with olive oil and season with salt and pepper. Close the foil packet. Roast for 45 minutes to an hour till soft, golden and fragrant.

Meanwhile, in a food processor fitted with a metal blade, chop the apricots, dried figs and pistachios into very small pieces. With your finger, loosen the skin of the chicken, going under the skin of the breast thighs and legs.

Massage the fruit mixture under the skin, getting into cavities where the skin was loosened.

Stuff orange slices and rosemary into the cavity of the chicken. Tie the legs closed with kitchen twine. Place the chicken in a 9x12” pyrex dish. When the garlic is softened and caramelized, remove it from the oven and squeeze the roasted garlic form the skin onto a cutting board. Mash the garlic with the back of a knife to make a smooth paste. Rub it all over the outside of the chicken. Drizzle the margarine over the top of the chicken letting it run down the sides. Tent with aluminum foil. Bake covered for 1 hour 15 minutes basting 2-3 times with the pan juices. Uncover and roast until the skin is brown, watching to make sure the garlic doesn’t burn. 


Mini Asparagus and Gruyere Frittatas

Healthy, gluten free and Passover friendly, these frittatas are winners! Best of all, they can be frozen for up to 3 months. However, you will want to pop one into your mouth soon after they come out of the oven. Luckily, they are made in a muffin tin so they are portion controlled.


  • 6 large eggs

  • 2 large egg whites

  • ¼ teaspoon salt

  • ¼ teaspoon freshly ground black pepper

  • ½ cup 1% milk

  • ½ cup shredded Gruyere cheese

  • 2 teaspoons fresh thyme leaves, finely chopped

  • 1 tablespoon olive oil

  • 1 shallot, minced

  • ¾ bunch asparagus, cut into 1-inch pieces, or 2 cups other green vegetables


1.     Preheat the oven to 375F. Spray a 12-cup muffin pan with cooking spray

2.     In a large bowl, whisk together the eggs and egg whites. Stir in the salt, pepper, milk, cheese, and thyme. Set aside.

3.     In a small sauté pan, heat the oil over high heat. Add the shallot and sauté for 1 minute. Add the asparagus and sauté for 5 minutes more, until the asparagus is bright green. Allow to cool slightly, then add the shallot-asparagus mixture to the bowl with the egg mixture.

4.     Evenly pour the egg mixture into the wells of the prepared pan and place it in the middle of the oven. Bake for 23 minutes, until the tops are golden and a toothpick inserted in the middle comes out clean. Allow the frittatas to cool slightly, then pop them out of the pan and serve. Or let them cool completely, remove them from the pan, and store them in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Reheat the frozen frittatas in a 325F degree oven for 20 minutes.