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
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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.
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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.
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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.