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Djedad
Moroccan apricot chicken
1/4 C butter
1/4 C honey
1 tsp. rosewater
1 tsp. each of salt & black pepper
4 LBS chicken legs & thighs with skin
1 LB fresh apricots, pitted & sliced
2 tsp. sugar
1/2 C toasted slivered almonds (for garnish)
Couscous or hot-cooked white rice (for serving; optional)
Preheat oven to 400-degrees F. In a saucepan, combine butter, honey, rosewater, salt and black pepper; simmer over low heat until butter melts. Place chicken in a baking dish; pour butter mixture over the top. Stir to coat chicken evenly. Bake for about fifteen minutes or until chicken browns. Reduce oven temperature to 350-degrees F; place apricots on top of chicken and sprinkle with sugar. Return oven and continue cooking for about twenty-five minutes or until apricots are soft and the chicken is cooked through. Transfer chicken to a serving dish; pour contents of baking dish over the top and garnish with toasted slivered almonds.
Suggestions: Serve with couscous or hot-cooked white rice.
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