About this recipe:This is a modified version of the Moroccan dish, Djedjad. It uses fresh peaches instead of apricots. It's a sweet chicken dish, which goes very well with fresh white rice.
50g margarine or butter
4 tablespoons honey
1 teaspoon rose water
1 teaspoon salt
ground black pepper to taste
1.8kg bone-in chicken pieces, with skin
450g ripe peaches, pitted and sliced
1 tablespoon caster sugar
50g flaked almonds, toasted
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Method Prep:25min › Cook:35min › Ready in:1hr
Preheat the oven to 220 C / Gas 7.
In a glass measuring jug, 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 into the oven.
Cook uncovered in the preheated oven until chicken pieces have browned, about 15 minutes. Reduce the oven temperature to 180 C / Gas 4. 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 flaked almonds