Glazed Chicken with Peaches & Red Pepper
Prep Time: 15 min
Cook Time: 16 min
When peaches are in season, I feel I should be enjoying them everyday. They’re here for such a short time and Canadian peaches are the best in the world. Here’s my fast go-to-recipe during that time. When peaches aren’t at their prime, mangoes work superbly.
Contributed By: Developed for CFC by Monda Rosenberg
skinless boneless chicken thighs or 4 breasts
1 tbsp (15 mL)
ripe but firm peeled peaches or nectarines or 1 peeled mango
red pepper, chopped
1 tbsp (15 mL)
1/3 cup (75 mL)
orange or ginger marmalade or hot red pepper jelly
1/2 tsp (2.5 mL)
each dried red pepper flakes and salt
cooked white or brown rice or quinoa
1/2 cup (125 mL)
torn basil or coriander leaves (optional)
Trim visible fat from chicken. Melt butter in a large frying pan over medium heat. Add chicken and cook until pale golden, 3 to 4 minutes a side.
Meanwhile cut peaches into fat wedges or slice mango into bite-size strips and chop red pepper. Set aside. Measure out 1 teaspoon (5 mL) tarragon and when chicken is golden, sprinkle over both sides of the chicken. Add marmalade to pan as well as 1/3 cup (100 mL) water. Stir until marmalade is melted.
Scatter peaches and peppers around chicken. Sprinkle with remaining 2 tsp (10 mL) tarragon, pepper flakes and salt. Cover and simmer until chicken feels springy when tapped, fruit is warm and peppers tender-crisp, 5 to 12 more minutes. Stir fruit often and turn chicken partway through.
Remove chicken to a platter. Spoon fruit and peppers over top. Turn heat to high. Boil sauce, stirring frequently, until liquid is reduced to a glaze, about 5 minutes. Place chicken on top of rice and spoon sauce, peppers and peaches over top. Scatter with fresh basil or coriander.