Moroccan Peach Roasted Chicken Recipe -
Moroccan Peach Roasted Chicken Recipe
  • READY IN 1 hr

Moroccan Peach Roasted Chicken

Recipe by  

"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 Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    25 mins
  • COOK

    35 mins

    1 hr


  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.
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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.

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.

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.

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!

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.

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.

Aug 15, 2011

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

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).


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  • 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.

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