Peach Chicken
September 3, 2024 • 0 comments
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon smoked paprika
1/2 teaspoon cayenne or ground chipotle
1 1/4 teaspoons salt
1– 1 1/4 lb skinless chicken breasts or thighs ( I prefer skin-on, bone-in thighs)
2 tablespoons olive oil
2 shallots, sliced into thin rings ( about 1/2 cup)
2 large peaches, cut into 1/2 inch thick wedges
2 tablespoons lime juice, more for garnish
1 tablespoon honey
Garnish: cilantro and lime wedges
- Prep Time:
- Cook Time:
- Servings: 4
Ingredients
- (1 teaspoon) Chili Powder
- (1 teaspoon) Cumin
- (1 teaspoon) Smoked Paprika
- (1/2 teaspoon) Cayenne or Ground Chipotle
- (1 1/4 teaspoon) Salt
- (1-2 lbs) Chicken Thighs (3 lbs)
- (2 tablespoons) Olive Oil
- (2 (About 1/2 cup)) Shallots
- (2 Large) Fresh Peaches
- (2 tablespoons (more for garnish)) Lime Juice
- (1 tablespoon) Honey
- (Cilantro, and lime wedges) Garnish
Directions
- Preheat oven to 400 F (please see notes)
- In a small bowl mix chili powder, cumin, smoked paprika, chipotle and salt.
- Season all sides of chicken generously with the spice mix.
- Heat oil in a skillet over medium to medium-high heat and sear the chicken, top side down until deeply golden, about 5-7 minutes. (If using skin-on, get that skin crispy!). Turn and sear 4-5 minutes then set aside, and cover with foil.
- To the same skillet, over medium heat add the shallots. Saute stirring often until tender about 3-4 minutes. Add the peaches. Gently saute for 2 minutes, turning them over after they just begin to soften and caramelize. Don’t over cook them here. Squeeze with a couple of tablespoons of lime juice and drizzle 1 tablespoon honey, stir carefully with the goal of keeping the peaches intact. Once they are heated through turn heat off.
- Nestle the chicken back into the skillet with the peaches, and if using chicken breast, just simmer until cooked through. ( 160F) If using thighs, place in the oven until cooked through.(165F)
- Squeeze chicken with lime and garnish with cilantro, serving in the skillet, or place all on a platter, spooning the flavorful pan juices over top, garnishing last.
Notes
Chicken: If using bone-in skin-on thighs, finish the chicken in the oven. If using boneless, skinless chicken breast, skip the oven.
Grill: You can also grill the chicken until cooked through, then nestle in the peaches. If grilling chicken breast, add a tiny bit of olive oil to the spice mix to create a paste, then rub this all over the chicken breast. If grilling thighs, use dry spices. Grill over medium-high heat to get a nice sear, then lower heat to cook all the way through.
Salt: If scaling this recipe, a good rule of thumb is 1 teaspoon salt per pound of chicken.
Nutrition
- Serving Size: 1 x 6 ounce Breast (skinless)
- Calories: 197
- Sugar: 12.2 g
- Sodium: 1212.7 mg
- Fat: 9.1 g
- Saturated Fat: 1.4 g
- Carbohydrates: 15.8 g
- Fiber: 2.2 g
- Protein: 15 g
- Cholesterol: 44 mg
