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.

Ingredients

Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 25 mins

    COOK : 35 mins

    TOTAL : 1 hr

    SERVING : 6

    YIELD : 6 servings

  • Preheat the oven to 425 degrees F (220 degrees C).

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  • 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.

  • 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.

  • Remove chicken pieces to a serving dish and pour the juices from the pan over them. Garnish with slivered almonds.

Per Serving: 567 calories; protein 42.9g; carbohydrates 19.1g; fat 34.9g; cholesterol 129.5mg; sodium 603.5mg.