Moroccan Peach Roasted Chicken

Moroccan Peach Roasted Chicken

18
Simone 30

"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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Ingredients

1 h servings 567 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 567 kcal
  • 28%
  • Fat:
  • 34.9 g
  • 54%
  • Carbs:
  • 19.1g
  • 6%
  • Protein:
  • 42.9 g
  • 86%
  • Cholesterol:
  • 130 mg
  • 43%
  • Sodium:
  • 603 mg
  • 24%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

18

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 di...

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...

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 t...

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'...

I left the rose water out, as another review suggested it wouldn't make a difference. Boy, was that a bad idea! It tasted extremely bland. Don't know how it tastes with the rose water but I felt...