Moroccan Peach Roasted Chicken
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
•
1/4 cup margarine or butter
•
1/4 cup honey
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1 teaspoon rose water
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1 teaspoon salt
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ground black pepper to taste
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4 pounds bone-in chicken pieces, with skin
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1 pound fresh peaches, pitted and sliced
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1 tablespoon white sugar
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1/2 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.