Moroccan Peach Roasted Chicken Recipes

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MOROCCAN PEACH ROASTED CHICKEN



Moroccan Peach Roasted Chicken image

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.

Provided by Simone

Categories     World Cuisine Recipes     African     North African     Moroccan

Time 1h

Yield 6

Number Of Ingredients 9

¼ cup margarine or butter
¼ cup honey
1 teaspoon rose water
1 teaspoon salt
ground black pepper to taste
4 pounds bone-in chicken pieces, with skin
1 pound fresh peaches, pitted and sliced
1 tablespoon white sugar
½ cup toasted slivered almonds

Steps:

  • 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.

Nutrition Facts : Calories 567.2 calories, Carbohydrate 19.1 g, Cholesterol 129.5 mg, Fat 34.9 g, Fiber 0.9 g, Protein 42.9 g, SaturatedFat 8 g, Sodium 603.5 mg, Sugar 17.6 g

MOROCCAN-STYLE ROAST CHICKEN



Moroccan-Style Roast Chicken image

Provided by Kelsey Bunker

Categories     Chicken     Roast     Dinner     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 5

1/4 cup ( 1/2 stick) unsalted butter, melted
1/4 cup honey
1 teaspoon ground cinnamon
1/4 teaspoon turmeric
1 (4 3/4- to 5-pound) whole chicken, rinsed, patted dry

Steps:

  • Position rack in bottom third of oven; preheat to 400°F. Whisk butter, honey, cinnamon, and turmeric in small bowl. Season with salt and pepper. Transfer 1/4 cup honey butter to small bowl; reserve.
  • Place chicken on rack in roasting pan. Brush with some of remaining honey butter; sprinkle with salt and pepper. Roast chicken until thermometer inserted into thickest part of thigh registers 165°F to 170°F, brushing occasionally with honey butter and covering loosely with foil if browning too quickly, about 1 hour 10 minutes. Transfer to platter. Serve with reserved honey butter.

MOROCCAN PEACH ROASTED CHICKEN



Moroccan Peach Roasted Chicken image

This goes great served with white rice. I have always just used regular water in place of rose water and think it turns out great!

Provided by Sassy in da South

Categories     < 60 Mins

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 9

1/4 cup margarine or 1/4 cup butter
1/4 cup honey
1 teaspoon rose water (I use regular water)
1 teaspoon salt
ground black pepper, to taste
4 lbs bone-in chicken pieces, with skin
1 lb fresh peach, pitted and sliced
1 tablespoon white sugar
1/2 cup toasted slivered almonds (optional)

Steps:

  • Preheat the oven to 425 degrees.
  • 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.
  • 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.

Nutrition Facts : Calories 543.8, Fat 35.5, SaturatedFat 9.3, Cholesterol 138, Sodium 605.6, Carbohydrate 21, Fiber 1.2, Sugar 20.1, Protein 35

MOROCCAN ROASTED CHICKEN



Moroccan Roasted Chicken image

Provided by Jamie Geller

Categories     Chicken     Potato     Kid-Friendly     Dinner     Raisin     Apricot     Pistachio     Kosher     Cinnamon     Cumin     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     Small Plates

Yield 4 Servings

Number Of Ingredients 14

Cooking spray
2 tablespoons honey
1/4 cup olive oil
2 teaspoons ground cumin
2 teaspoons ground turmeric
1/2 teaspoon ground cinnamon
4 garlic cloves, chopped
1 (3 1/2-pound) chicken, cut into 8 pieces
2 medium red onions, quartered
1 pound small red-skin potatoes, scrubbed and halved
1 cup dried apricots
1/2 cup golden raisins
1/2 cup coarsely chopped pistachios
2 tablespoons chopped fresh cilantro

Steps:

  • 1. Preheat the oven to 350°F. Line a baking sheet with aluminum foil; spray the foil with cooking spray.
  • 2. Mix together the honey, olive oil, cumin, turmeric, cinnamon, and garlic in a small bowl. Place the chicken, onions, and potatoes in a large bowl. Toss with three-quarters of the honey mixture and arrange in a single layer on the prepared pan. Toss the apricots and raisins with the remaining honey mixture and set aside.
  • 3. Bake the chicken, onions, and potatoes for 35 minutes. Add the apricots and raisins and bake until the chicken is cooked through, 15 to 20 minutes more. Garnish with the pistachios and cilantro.

MOROCCAN ROASTED CHICKEN



Moroccan Roasted Chicken image

Make and share this Moroccan Roasted Chicken recipe from Food.com.

Provided by Lavender Lynn

Categories     Whole Chicken

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 13

2 tablespoons unsalted butter, softened
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon sweet paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cinnamon
salt & freshly ground black pepper
4 lbs chicken, whole, at room temperature
1 onion, quartered
4 garlic cloves
12 pitted dates
12 dried apricots
1/2 cup chicken stock or 1/2 cup broth, low-sodium

Steps:

  • Preheat the oven to 425° and position a rack in the lower third of the oven. In a bowl, mix the butter with the cumin, coriander, sweet paprika, cayenne and cinnamon and season with salt and pepper. Pat the chicken dry. Rub half of the spice butter under the skin and the rest over the chicken; season with salt and pepper.
  • Set the chicken breast-side-up on a rack in a roasting pan. Scatter the onion, garlic cloves, dates and dried apricots and add 1/2 cup of water. Roast for 30 minutes, until the breast is firm and just beginning to brown in spots. Using tongs, turn the chicken breast-down and roast for 20 minutes longer, until the skin is lightly browned.
  • Using tongs, turn the chicken breast-side-up. Add another 1/2 cup of water. Roast for about 20 minutes longer, until an instant-read thermometer inserted in the inner thigh registers 175° to 180°.
  • Tilt the chicken to drain the cavity juices into the pan; transfer the bird to a cutting board. Remove the rack from the pan and spoon off the fat. Set the pan over high heat. Add the stock and cook, scraping up any browned bits. Carve the chicken and pass the chunky jus at the table.

Nutrition Facts : Calories 1168.8, Fat 75, SaturatedFat 23.4, Cholesterol 356.4, Sodium 366.8, Carbohydrate 34.7, Fiber 4.3, Sugar 26.5, Protein 87.2

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