Moroccan Peach Roasted Chicken Recipe

• ¼ cup Margarine/ Butter
• ¼ cup Honey
• 1 tsp Rose Water
• 1 tsp Salt
• Black Pepper (ground, to taste)
• 4 pounds bone-in Chicken Pieces (with skin)
• 1 pound fresh Peaches (pitted and sliced)
• 1 tbsp White Sugar
• ½ cup Slivered Almonds (toasted, optional)

• Preheat oven to 425 °F (220 °C).
• Combine margarine, honey, rose water, salt and black pepper in a glass measuring cup.
• Heat the mixture in the microwave for 30 seconds on high to melt the margarine.
• Arrange the chicken pieces in a baking dish.
• Pour the margarine sauce over the chicken.
• Stir the chicken to coat the pieces evenly.
• Bake the chicken, uncovered, in the oven for 15 minutes till the chicken pieces turn brown.
• Reduce the oven temperature to 350 °F (175 °C).
• Add peaches and white sugar to the chicken.
• Bake the chicken for another 20 minutes.
• Remove the chicken pieces and transfer to a serving plate.
• Pour the juices of the pan on the chicken pieces.
• Garnish with slivered almonds and serve hot with white rice.