Moroccan Peach Roasted Chicken
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Description
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.
Ingredients
- ¼ cup margarine or butter
- ¼ cup honey
- 1 teaspoon rose water
- 1 teaspoon salt
- ground black pepper to taste
- 4 pounds bone-in chicken pieces, with skin
- 1 pound fresh peaches, pitted and sliced
- 1 tablespoon white sugar
- ½ cup toasted slivered almonds
Directions
- 1. Preheat the oven to 425 degrees F (220 degrees C).
- 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.
- 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.
- 4. Remove chicken pieces to a serving dish and pour the juices from the pan over them. Garnish with slivered almonds.
Nutrition Facts
serving: 6 servings
calories: 567.2 kcal
carbohydrates: 19.1 g
protein: 42.9 g
saturated fat: 8 g
cholesterol: 129.5 mg
sodium: 603.5 mg
fiber: 0.9 g
sugar: 17.6 g
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