truffles in the kitchen: Ginger Chicken with peaches and onion
this is lizzie's favourite!
a good friend of mine cooked this for my family when i just gave birth to marissa.
according to her, it's a martha steward's recipe!
it's super easy and delicious!!!
best if you marinate overnight!
hope you'll like it too!
i use canned peaches and other parts of the chicken such as drumsticks and thighs instead of breast.
to get more crispy skin, bake at oven 180 degrees for about 30 - 45min depending on how large the cut is and your oven too.
alternatively turn up the heat to 200 degrees for the last ten mins.
for convenience i also marinate both chicken and peaches together and i find that this doesn't affect the taste!
in fact marinating the peaches with the chicken makes the chicken sweeter and more tender.
if you have thyme or rosemary herbs, put them in too!
if you like you can also toss in fresh spinach or rocket leaves just before serving.
Prep Time: 25 minutesCook Time: 1 hourYield: 4 servings
Ingredients:
1 bag peaches, frozen unthawed
2 red onions halved and sliced 1/4 inch
coarse salt
ground pepper
2 tbsp grated fresh ginger
2 tbsp soy sauce
1 tbsp vegetable oil
1 tsp vegetable oil
1 tbsp toasted sesame oil
1/2 tsp red pepper flakes
4 chicken breastsDirections:1: The frozen peaches go straight into the oven without thawing; cooked with onions, ginger, and chicken, they turn into a flavorful compote. 2: Preheat oven to 450 degrees. Place peaches and onions on a large rimmed baking sheet; season with salt and pepper. Sprinkle with ginger, soy sauce, 1 tablespoon vegetable oil, sesame oil, and red-pepper flakes; toss to coat. 3: Rub chicken with remaining teaspoon vegetable oil; season with salt and pepper. Arrange chicken skin side up among peaches and onions.4: Roast until chicken is opaque throughout and registers 160 degrees.on an instant-read thermometer inserted in thickest part of breast (avoiding bone), 25 to 30 minutes. Serve chicken with white rice, peaches, and onions.
