READY IN 1 hr

Moroccan Peach Roasted Chicken

Read Reviews (15)

"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." — Simone

Directions

Preheat the oven to 425 degrees F (220 degrees C).
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.
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.
Remove chicken pieces to a serving dish and pour the juices from the pan over them. Garnish with slivered almonds.

Kitchen-Friendly View

PREP 25 mins
COOK 35 mins
READY IN 1 hr

Reviews More Reviews

Apr 02, 2008

This recipe is awesome. Don't worry if you don't have rose water, it will still taste just fine.

—Simone

See full review »

Mar 27, 2009

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.

—Beverly Jane

See full review »

20 Ratings

See other versions of this recipe!

Sep 28, 2008

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.

—Gustavo von Bischoffshausen

See full review »

Aug 28, 2009

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!

—Juliema

See full review »

Aug 20, 2012

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.

—Dakota1200

See full review »

Sep 19, 2011

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.

—Kelly

See full review »

Aug 15, 2011

Wonderful! I used vanilla instead of rose water. There were 2 pieces leftover so I am making chicken salad for lunch.

—rooth

See full review »

Jun 30, 2010

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).

—riz

See full review »

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Spicy Peach Chicken

Amaretto Roasted Chicken

Roasted Beer Butt Lime Chicken

Roasted Soda Can Chicken

Bacon Roasted Chicken

Beer Roasted Lime Chicken

Orange Herb Roasted Chicken

Roasted Cinnamon Chicken

Holiday Fruit Stuffed Roasted Chicken

Roasted Lemon Balm Chicken

Nutrition

Calories
567 kcal
28%

Carbohydrates
19.1 g
6%

Cholesterol
130 mg
43%

Fat
34.9 g
54%

Fiber
0.9 g
4%

Protein
42.9 g
86%

Sodium
603 mg
24%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Moroccan Peach Roasted Chicken

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 567
Calories from Fat: 314

% Daily Value *
Total Fat 34.9g 54 %
Saturated Fat 8g 40 %
Cholesterol 130mg 43 %
Sodium 603mg 24 %
** Potassium 449mg 13 %
Total Carbohydrates 19.1g 6 %
Dietary Fiber 0.9g 4 %
Protein 42.9g 86 %
** Sugars 17.6g
** Vitamin A 10 %
** Vitamin C 41 %
** Calcium 7 %
** Iron 26 %
** Thiamin 11 %
** Niacin 101 %
** Vitamin B6 38 %
** Magnesium 23 %
** Folate 7 %

* 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.