Most of the restaurants I have been to this past week have been spreading some festive Valentine’s cheer with delicious cocktails featuring rose water. Since they were so enjoyable it got me thinking about how I could use it in savoury dishes. Chicken is an easy and healthy conduit that takes on most flavours well and since rose water is mainly used in Middle Eastern and North African cuisine I went Moroccan and added in some other typical ingredients for a simple dish with some exotic flair.
Along with oranges, onion, garlic, almonds and fresh parsley (and/or cilantro) a spice blend really enhances the dish and adds an authentic Moroccan touch. Ras el Hanout, “head of the shop” in Arabic, is a blend that is named after its practice of using the best spices and according to Moroccan folklore it has aphrodisiac properties. It can be simple with 6-7 spices or with several more and features warming spices like cinnamon, saffron, allspice, paprika, cumin and coriander that add layers of flavour, but without the heat or spiciness of other exotic blends. It is available in ethnic markets and several large grocers, if it is not specifically there then any other blends featuring the word Moroccan in the description are just as good (za’atar or dukkah blends would be complimentary also).
Blood oranges can be quite bitter so going with just one and a regular orange or two oranges is a better option if you’re not a fan of its particular flavour.
Honey and rose water come together to create a really simple glaze that compliments the oranges and coats the almonds as they bake, becoming softer, fragrant, warm and lightly sweet. 
Browning the chicken, then cooking the onions and spices before putting it all back together and in the oven amplifies the flavours.
- 4 chicken breasts (boneless and skinless)
- 3 tablespoons olive oil
- 1 onion, halved and sliced thinly
- 1 garlic clove, minced
- 1 tablespoon ras el hanout (or similar Moroccan spice blend)
- 2 blood oranges, sliced thinly
- ½ cup almonds
- ¼ cup liquid honey
- 2 tablespoons rose water
- Sea salt and freshly cracked black pepper
- Optional: fresh parsley and/or cilantro, chopped
- Preheat oven to 425°. Heat the olive oil up in a large skillet (or heavy bottomed oven-proof pot) on the stove over medium high heat. Add in the chicken and cook 3-4 minutes on each side, until browned, then remove and set aside on a plate (it is still not fully cooked so treat it carefully as if it were raw). Add the onion and garlic to the skillet and sautée for 2-3 minutes, until the onions start to soften. If the skillet gets too dry add in a tablespoonful or two of water. Add in the ras el hanout and cook for another minute or two to release the oils and bring out the flavour. Remove the skillet from the heat, add in the oranges around the base then place the chicken on top and sprinkle the almonds all around and in between them. Mix the honey and rose water until fully combined then spoon it over the chicken. Sprinkle with salt and pepper then cover the skillet tightly with aluminum foil and bake for 30 minutes. Check to make sure the largest piece of chicken has reached 165° or cut into the middle and make sure there is absolutely no pink left, if they are extra large and not ready yet add back to the oven uncovered for 5 minutes. Sprinkle the fresh herbs on top and serve hot.
Serve it with baked root vegetables or cooked whole grains for a more fulling meal, or couscous for extra Moroccan influence. Or add it to a salad like above with a sweet vinaigrette like pomegranate.
