Best 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
SLOW COOKER MOROCCAN CHICKEN
Tasty, easy, and impressive! Serve with couscous or rice.
Provided by juliebu
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy
Time 5h30m
Yield 6
Number Of Ingredients 17
Steps:
- Place chicken in the bottom of a slow cooker. Add the garlic, onion, tomatoes, peaches, garbanzo beans, dried apricots, cumin, ginger, cinnamon, coriander, and cayenne pepper. Pour in the chicken broth. Cook on Low for 5 hours.
- Remove the chicken and keep warm. Mix the cornstarch and water in a small bowl. Stir the cornstarch mixture into the slow cooker. Cook on High until the sauce has thickened, about 15 minutes. Return the chicken to the slow cooker and heat through. Top with fresh cilantro and almonds before serving.
Nutrition Facts : Calories 284.2 calories, Carbohydrate 37.9 g, Cholesterol 39 mg, Fat 5.5 g, Fiber 6.2 g, Protein 20.7 g, SaturatedFat 0.7 g, Sodium 385 mg, Sugar 19.2 g
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.
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