Moroccan Peaches Recipes
MOROCCAN PEACH ROASTED CHICKEN
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
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 BLACK-EYED PEAS (COWPEAS)
My daughters and I love growing heirloom purple hull peas, cowpeas, and black-eyed peas in our garden. This delicious Moroccan-style recipe smells so good while cooking and tastes so yummy.
Provided by TGural
Categories Side Dish Beans and Peas
Time 9h40m
Yield 8
Number Of Ingredients 12
Steps:
- Place black-eyed peas into a large container and cover with several inches of cool water; let stand for 8 hours to overnight. Drain and rinse peas.
- Combine peas, onion, tomato sauce, olive oil, cilantro, garlic, salt, cumin, paprika, ginger, and cayenne pepper in a stockpot; pour 3 1/2 cups water over pea mixture. Bring water to a boil, decrease heat to low, cover pot, and simmer, stirring occasionally and adding more water if sauce gets too thick, until peas are tender, about 1 1/2 hours.
Nutrition Facts : Calories 242.4 calories, Carbohydrate 22.6 g, Fat 14.1 g, Fiber 4.3 g, Protein 8.1 g, SaturatedFat 2 g, Sodium 593.4 mg, Sugar 3.9 g
TOP 10 MOROCCAN RECIPE COLLECTION
Create a feast to remember with our top 10 Moroccan recipes. From traditional chicken tangine to the classic Moroccan bread.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 10
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a delicious Moroccan recipe the whole family will enjoy!
Nutrition Facts :
MOROCCAN PEACHES
Sifting through my recipe box files for Zaar World Tour 2005, I was surprised to discover that I've saved three different recipe articles on Moroccan Cuisine over the years. All from my old favourite; the Sainsbury's magazine. This one has been lurking un-tested since July 2001. Time to give it an airing! Cooking time is resting time.
Provided by Mrs B
Categories Dessert
Time 2h10m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Peel the peaches (dip them in boiling water for a few seconds if the skin is reluctant to come away easily); cut each one in half round the circumference, then twist the halves apart and remove the stones.
- Slice the peaches into a serving bowl, sprinkle with sugar and rosewater then cover the bowl with cling film and refrigerate for 2 hours to let the flavours develop.
- Serve decorated with mint leaves.
MOROCCAN PEACH ROASTED CHICKEN
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
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
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