The thighs may be made in advance and reheated. You may make these with fresh or frozen peaches, or substitute another fruit, such as apples, plums or pears.
[recipes]
Spice Rubbed Roast Chicken Thighs with Peaches
1/4 cup brown sugar
1 tablespoon ground cumin
1/2 teaspoon ground cardamom
1/2 teaspoon ground coriander
1 teaspoon ground ginger
1 teaspoon salt
1/4 teaspoon ground cayenne pepper
4 1/2 pounds chicken thighs
1/2 cup balsamic
1/4 cup peach preserves
1/2 cup lower sodium chicken broth
1/2 cup orange juice
3 cups peach (or nectarine) slices
3 tablespoons chopped cilantro (parsley may be substituted)
- Preheat the oven to 450F. Coat a baking sheet with cooking spray and lay the thighs out in a single layer.
- Combine the brown sugar, cumin, cardamom, coriander, ginger, salt and cayenne in a bowl. Pat the spice blend on the thighs and bake 25 minutes.
- Meanwhile, combine the balsamic, peach preserves, chicken broth, and orange juice in a small saucepan and bring to a boil. Continue boiling for 10 minutes, or until the liquid is reduced to 1 cup.
- Place the peach slices around the chicken and pour the reduced liquid over it. Bake for another 10 minutes, or until a meat thermometer stuck in the thickest part of the largest thigh registers 175F.
- Just before serving, sprinkle the chicken with the cilantro (or parsley).
Makes 8 servings
437 calories, 35 g protein, 24 g carbohydrates, 1 g fiber, 21 g fat, 6 g satfat, 453 mg sodium
[/recipe]
