Moroccan Peach Roasted Chicken

Moroccan Peach Roasted Chicken

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.

Ingredients

  • 1 tablespoon white sugar
  • 1 teaspoon salt
  • ground black pepper to taste
  • 1 teaspoon rose water
  • 4 pounds bone-in chicken pieces, with skin
  • 1 pound fresh peaches, pitted and sliced
  • 0.25 cup honey
  • 0.5 cup toasted slivered almonds
  • 0.25 cup margarine or butter

Categories

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