Sunday, February 3, 2008

Ginger Chicken with Peaches and Onions

This is one of my mother's favorites. She's a huge fan of fruit in her food. People tend to have strong opinions either way about fruit in their food. This is a recipe from Every Day Foods which is a cooking show on PBS and a magazine from the Martha Stewart family of magazines. Everyday foods cooking philosophy is to cook with whole food and make simple recipes. That will appeal to many moms. Their recipes are hit and miss, but I like this one. Besides being easy, the ingredients for this recipe can be kept in the freezer and pulled out on one of those "what am I going to make" days. Although my mom would disagree, I'd file this recipe under "really good" rather then "spectacular". Serve this with oven baked brown rice and sesame roasted green beans.

Ginger Chicken with Peaches and Onions

Serves 4


1 bag (1 lb) frozen peaches, not thawed

2 red onions, halved and sliced 1/4 inch thick (I usually use yellow)

coarse salt and ground pepper

2 T grated ginger

2 T soy sauce

1 T toasted sesame oil

1/4 to ½ tsp red pepper flakes

4 bone in chicken breast halves (10-12 oz each), (I use thighs because I like dark meat)

cooked brown rice for serving

1. Preheat oven to 450. Spray baking sheet with Pam. Place peaches and onions on a large rimmed baking sheet; season with salt and pepper. Sprinkle with ginger, soy sauce, sesame oil, red pepper flakes; toss to coat.

2. Season chicken with salt and pepper. Arrange chicken skin side up among peaches and onions.

3. Roast until chicken is opaque throughout. , 25-30 minutes . Serve with rice. (Fully cooked is 180 to 185 they say take out at 160. I cook the chicken 5-10 extra minutes until the temperature is 170. The temperature of the chicken will rise about 10 degrees as it rests for about 5 minutes)

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