Moroccan Peaches Recipes

MOROCCAN PEACH ROASTED CHICKEN

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.

MOROCCAN ROAST CHICKEN WITH APRICOTS RECIPE

Steps:

• To begin making the Moroccan Roast Chicken with Apricots recipe, first tie the legs of the chicken together with wax free thread. Place the chicken on baking tray with breast side up. Pat dry the chicken.
• In a bowl add olive oil, cinnamon powder, coriander powder, cumin powder, paprika powder, red chilli powder, sumac, harissa paste, salt, pepper apricots, honey, whisk together. Rub this spice mix all over the chicken, under the breast, behind on it back evenly.
• Into the same bowl you mixed the spices, add all the vegetables. Add a few drops of olive oil, toss it together and place these vegetables some inside the chicken and some on the outside next to chicken.
• Preheat oven to 180 degree centigrade. Roast the chicken in oven for about 30 minutes. In between keep brushing melted butter over the chicken, also bast the chicken (the juices and olive oil that flows down into the baking tray pour it back over the chicken).
• Do this atleast 3 to 4 times in between the roasting time. Using tongs turn the chicken breast side facing down and roast for about 15 minutes. Remember to brush butter and bast the chicken at regular intervals. We want to see the skin turn brown.
• In a bowl add honey and apricots, coat the apricots well in honey. Next turn back the chicken with breast side facing up using tongs. Pour few tablespoon water and place the honey coated apricots over and inside the chicken.
• Roast for another 15 minutes. We know the chicken is roasted well when the thermometer inserted into the chicken thighs reads about 180 degree centigrade.
• Remove from oven and cut the chicken into pieces and serve hot.
• Serve Moroccan Roast Chicken with Apricots along with Herbed Butter Garlic Quinoa Recipe for a weekday night dinner.

SLOW COOKER MOROCCAN CHICKEN

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.

TOP 10 MOROCCAN RECIPE COLLECTION

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• Prep a delicious Moroccan recipe the whole family will enjoy!

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 PEACHES

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.

BAKED CHICKEN WITH PEACHES

Steps:

• Heat the oven to 350 F.
• In a wide, shallow bowl, combine the flour, salt, and pepper. Alternatively, put the flour mixture in a paper or plastic food storage bag. Coat the chicken with the flour mixture.
• Heat the oil in a Dutch oven or deep heavy skillet; brown chicken on all sides. Remove the chicken to a plate and discard the excess fat in the skillet. If the skillet is oven-safe, return the chicken to it. Otherwise, place the chicken in a baking dish. If you do remove it to the baking dish, pour about 1/4 cup of the orange juice into the pan and place it over medium-high heat for a few minutes to deglaze. Scrape up all of the browned bits. Pour the orange juice over the chicken.
• In a bowl, combine the orange juice, honey, vinegar, and chopped parsley. Pour the mixture over the chicken pieces. Cover the pan or baking dish and bake for 45 minutes.
• Add the drained sliced peaches to the pan and bake for 5 minutes longer.

THAI CURRIED CHICKEN WITH PEACHES

Steps:

• Gather the ingredients.
• Using a sharp knife, cut the chicken breast meat into 3/4-inch cubes. Set aside.
• Heat oil in a wok or frying pan over high heat (if using a frying pan, use 2 tablespoons of oil instead of 1).
• Add the onion and stir-fry for 2 minutes until translucent.
• Add the chicken and the garlic and cook until the chicken is golden brown and almost cooked through about 5 minutes.
• Add the red curry paste, sugar, fish sauce, lime peel, and coconut milk and stir until well mixed. Bring to a boil and simmer for 2 minutes.
• Meanwhile, drain the peaches and then add snow peas, red pepper, and peaches to onion mixture. Cook, stirring, for another 2 minutes.
• Just before serving, spoon mixture over cooked rice and garnish with green onions, basil, and cilantro.
• Serve and enjoy!