Morocco - Roasted Chicken with fresh Apricots & Rosewater

 

our Moroccan menu included 

Chicken roasted with fresh Apricots & Rosewater

which we served with
oven roasted rice 

a Moroccan style salad of 
torn lettuce, diced red capsicum, shredded cabbage & roasted sweet potato  





MOROCCAN CHICKEN roasted with APRICOTS & ROSEWATER

INGREDIENTS

·      1/4 cup butter
·      1/4 cup honey
·      2 teaspoon rose water
·      1 teaspoon salt
·      ground black pepper to taste
·      2kg bone-in chicken pieces, with skin (thighs are best)
·      1 kg fresh apricots & peaches, pitted and sliced
    1 tablespoon white sugar
    1/2 cup toasted slivered almonds (optional)

METHOD
1.     Preheat the oven to 210 degrees C (425 degrees F).
2.     combine the butter, honey, rose water, salt and pepper. Heat in the microwave or in a small pot on the stove until butter has melted, about 30 seconds.
3.     Place chicken in a baking dish and pour the rosewater mixture over it. Stir to coat the chicken completely. Place the dish of chicken into the oven.
4.     Cook uncovered in the preheated oven until chicken pieces have browned, about 15 minutes.
5.     Reduce the oven temperature to 180 degrees C (350 degrees F).
6.     Add the apricots/peaches to the dish and sprinkle with sugar.
7.     Continue to roast until chicken is cooked through, about 40 more minutes.
8.     Turn the chicken occasionally during roasting process to ensure the pieces are well coated with marinade.
9.     If the chicken begins to brown too much before it is cooked cover loosely with foil.
10.  If the pan becomes too swamped with liquid fat from the chicken pour off the excess into a can & dispose of it
11.  Remove chicken pieces to a serving dish and pour the juices from the pan over them. Garnish with slivered almonds.

 

Photo used under fair use laws from:

https://www.supergoldenbakes.com/moroccan-chicken/

 

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