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

Ingredients

• 1 tablespoon white sugar
• 1 teaspoon salt
• ¼ cup honey
• ground black pepper to taste
• 1 teaspoon rose water
• 4 pounds bone-in chicken pieces, with skin
• ¼ cup margarine or butter
• 1 pound fresh peaches, pitted and sliced
• ½ cup toasted slivered almonds (Optional)

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.