Moroccan-Style Roasted Chicken with Peaches

    1 hour

    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.

    27 people made this

    Serves: 6 

    • 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

    Prep:25min  ›  Cook:35min  ›  Ready in:1hr 

    1. Preheat the oven to 220 C / Gas 7.
    2. 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.
    3. 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.
    4. Remove chicken pieces to a serving dish and pour the juices from the pan over them. Garnish with flaked almonds

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    Average global rating:

    Reviews in English (22)


    This recipe is awesome. Don't worry if you don't have rose water, it will still taste just fine.  -  02 Apr 2008  (Review from Allrecipes US | Canada)


    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.  -  27 Mar 2009  (Review from Allrecipes US | Canada)


    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.  -  28 Sep 2008  (Review from Allrecipes US | Canada)