Djedad
(Moroccan Apricot-roasted Chicken) Recipe
Origin: Morocco Period: Traditional
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The combination of fruit and meat is a feature of Moroccan cuisine and this is a classic example of this kind of cookery. For a sweeter (but slightly less authentic) version you can substitute peaches or nectarines for the apricots.
Ingredients:
60g butter
60ml honey
1 tsp rose water
1 tsp salt
1.8kg chicken pieces (thighs are excellent for this dish) with their skin
450g fresh apricots, pitted and sliced
2 tsp granulated sugar
70g toasted slivered almonds
Djedad
(Moroccan Apricot-roasted Chicken) Preparation:
Method:
Combine the butter, honey, rose water, salt and pepper in a small saucepan and heat gently until the butter has melted and the mixture is runny. Place the chicken pieces in a baking dish and pour the butter mixture over the top. Stir to ensure that the chicken is completely coated then place in an oven pre-heated to 210°C and cook for about 15 minutes, or until the chicken has browned.
Reduce the oven temperature to 180°C, add the apricots to the chicken and sprinkle the sugar over the top. Return to the oven and continue cooking for about 25 minutes, or until the fruit is soft and the chicken has cooked through.
Transfer the chicken pieces to a serving dish, pour the contents of the baking dish over the top and garnish with the slivered almonds. Serve with rice.
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Other recipes with chicken and fruit as primary ingredients:
Free Kirk Pudding
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