Moroccan Peach Roasted Chicken Recipes

MOROCCAN PEACH ROASTED CHICKEN

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.

MOROCCAN ROASTED CHICKEN

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.

MOROCCAN ROASTED CHICKEN

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.