Moroccan Peach Roasted Chicken
This is outstanding! Easy and very elegant, wonderful served with pilau. I have made this at least three times and never seem to have enough for everyone that wants more!
I have a couple modifications that worked for us, ( but try the recipe as it is written because it is stellar as it is)
I use a large Le Creuset pot, twirl it with some EVOO, then put a layer of extremely thin slices of onion down, then lay my boneless skinless chicken thighs on top. I do not like margarine, so we use butter for the sauce instead, doubling the rose water and adding 2 t. Orange blossom water.
I do not stir to coat, just pour over, then cover the pot with the lid and put it into 400 degree F oven for about 40 minutes. At this point I remove the top, add the sliced peaches ( I omitted the extra sugar after the first time I made this because the peaches we had were very sweet already) and roast with the cover off until everything is golden perfection.
The onions cook down into a nice dark sweet reduction that pairs well with the chicken and peach flavors.
I cannot recommend this recipe enough, it's easy, impressive, and delicious.
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Aug. 23, 2013