Sweet Spicy Peach Chicken (Print Version)
# Ingredients:
→ Peaches
01 -
2 ripe yellow peaches, sliced and pits removed
→ Peach Sauce
02 -
120 g of peach jam
03 -
1 tablespoon of olive oil (extra virgin)
04 -
1 teaspoon of soy sauce
05 -
1 teaspoon of apple cider vinegar
06 -
1 teaspoon Dijon mustard
07 -
½ teaspoon garlic, finely chopped
08 -
½ teaspoon coarse salt
09 -
⅛ teaspoon ground black pepper
10 -
⅛ teaspoon crushed red pepper flakes
→ Chicken
11 -
900 g chicken thighs, without skin or bones
12 -
1 teaspoon of coarse salt
13 -
½ teaspoon of ground pepper
14 -
½ teaspoon of chili powder
15 -
2 tablespoons of extra virgin olive oil
16 -
1 fresh jalapeño, thinly sliced
# Instructions:
01 -
In a bowl, toss together all the sauce ingredients until smooth and blended. Put it aside for later.
02 -
Dry chicken thighs with paper towels. Stir salt, chili powder, and pepper in a small bowl. Sprinkle the mix evenly over both sides of the chicken.
03 -
Heat olive oil in a big skillet over medium heat. Once hot, place chicken in the pan (work in batches if needed). Let it cook 5 minutes on one side, flip, reduce heat slightly, and cook 5 more minutes. Check that the internal temp is 165°F, then move chicken to a plate and loosely cover with foil.
04 -
With the skillet still on medium heat, cook jalapeño slices for 3 minutes until they soften a little. Add peach slices and keep cooking for another 3 minutes until they soften, too.
05 -
Pour the peach sauce over the peppers and peaches in the skillet. Mix everything together so it's all coated nicely.
06 -
Add chicken back into the skillet. Spoon the sauce over each piece and warm everything up for 1-2 minutes. Serve hot.
# Notes:
01 -
To make it less spicy, take out the jalapeño seeds before you slice it.
02 -
If fresh peaches aren't available, frozen ones work just fine.