Moroccan Peach Roasted Chicken

Moroccan Peach Roasted Chicken

18
Simone 30

"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

1 h {{adjustedServings}} servings 567 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 567 kcal
  • 28%
  • Fat:
  • 34.9 g
  • 54%
  • Carbs:
  • 19.1g
  • 6%
  • Protein:
  • 42.9 g
  • 86%
  • Cholesterol:
  • 130 mg
  • 43%
  • Sodium:
  • 603 mg
  • 24%

Based on a 2,000 calorie diet

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Directions

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  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.
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Reviews

18
  1. 24 Ratings

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This recipe is awesome. Don't worry if you don't have rose water, it will still taste just fine.

Made exactly as stated and it was extremely pretty and tasted great. Mine got a wee bit overcooked as the phone rang just before serving, but not the recipe fault. This would be lovely as a di...

I added a grated onion to the peaches plus 1 tp of cinammon to the sugar over the peaches. I think it will be great also with quinces. In that case add more sugar.