Recipe by Simone
"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."
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margarine or butter
ground black pepper to taste
bone-in chicken pieces, with skin
fresh peaches, pitted and sliced
toasted slivered almonds
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 dish to serve company and I think other fruits or nuts could be used too.
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.
Yummy! This recipe hit the spot for me. I had a bunch of peaches to use up and found this recipe. I used breasts as it's what I had and followed another's advice and used some diced onion and a sprinkle of cinnamon as well. Will definitely add it to my rotation. Thanks!
Excellent! I was looking for something savory to make with an overabundance of fresh peaches, and this sounded interesting. I loved it! I tasted the honey-butter sauce after pouring it over the chicken, and was horrified at the extremely salty taste, but that went away. I used the rosewater because I had it, but don't go out of your way to buy it; the flavor doesn't really come through (that was kind of a disappointment). I used boneless, skinless chicken breasts because that's all we eat, and seared them on the stovetop in a little additional butter. I then added the sliced peaches and poured the sauce over all. I didn't use the tablespoon of sugar. I then put the skillet in the oven and baked for 20 minutes at 400. The result was delicious! A bite of chicken & peach together was wonderful! I highly recommend using the toasted slivered almonds because they add a welcome crunch and flavor.
I added a little cinnamon and 3 sweet potatoes, cut into medallions at the beginning. This recipe has a unique flavor that I loved. Served on white rice with the pan sauce. It turned out perfect.
Wonderful! I used vanilla instead of rose water. There were 2 pieces leftover so I am making chicken salad for lunch.
Holy Moly, I got the hubby to eat a peach!! He usually won't have anything to do with them. I didn't have any rose water (could have made some if I had been a little more prepared but it didn't hurt the tastiness) and I cut the skin off of the chicken thighs-butter AND skin seemed excessive. To brown the thighs it took a little more than 15 minutes (probably 20).
* Percent Daily Values are based on a 2,000 calorie diet.
Moroccan Peach Roasted Chicken
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 314
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