A true crowd pleaser, this sweet chicken is very juicy and goes very well with white rice. I have modified it from an original Djedjad recipe which calls for apricots.
Preparation Time
25 mins
Cooking Time
35 mins
Total Time
60 mins
Calories
567 Calories
Recipe Instructions
Step 1
Preheat the oven to 425 degrees F (220 degrees C).
Step 2
In a glass measuring cup, combine the margarine, honey, rose water, salt and pepper. Heat in the microwave until margarine has melted, about 30 seconds. Place chicken in a baking dish and pour the margarine mixture over it. Stir to coat the chicken completely. Place the dish of chicken into the oven.
Step 3
Cook uncovered in the preheated oven until chicken pieces have browned, about 15 minutes. Reduce the oven temperature to 350 degrees F (175 degrees C). Add the peaches to the dish and sprinkle with sugar. Continue to roast until chicken is cooked through, about 20 more minutes.
Step 4
Remove chicken pieces to a serving dish and pour the juices from the pan over them. Garnish with slivered almonds.
