Sweet N Tangy Peach Chicken
Author: Cassie from The Thrifty Couple
Recipe type: Main Course
Serves: 4-6
- 6 peaches (sliced)
- Several pieces of chicken
- 1 onion (diced)
- 1 regular size can of Chicken Stock or Broth (14 oz)
- 2 TBSP. Lemon Juice
- 2 TBSP of minced Garlic (we LOVE garlic, so you can use less if you want :))
- 2 TBSP of Soy Sauce (we actually use Bragg's Liquid Aminos as a healthier alternative)
- 1 TSP. of pumpkin pie spice (or nutmeg)
- 1.5 TSP. of cinnamon
- 2 TBSP. of brown sugar
- A few dashes of Hot Sauce (we use Frank's)
- Coconut oil (you can also use olive oil or butter)
- A few dashes of salt, pepper, basil, oregano
- First, slice the peaches and place in a medium to large saucepan.
- In the saucepan with the peaches, add the cinnamon, brown sugar, lemon juice, pumpkin pie spice and 2 TBSP of Coconut Oil
- Bring this to a boil and then turn to low and simmer until peaches are very soft and most of the liquid is absorbed and a caramel like consistency.
- Dice the onion and saute' in a large pan with coconut oil and salt, pepper, basil, oregano and garlic.
- In a bowl, mix the chicken stock, hot sauce and soy sauce together.
- Once the onions are browned and caramelized, add the chicken and cook on each side for a few minutes with the onion/spices in pan until mostly cooked
- Then pour the chicken stock mixture over the chicken, bring to a boil
- Turn to low, cover and cook until all broth is absorbed.
- Then once the chicken part is done, simply add your cooked peaches and stir until mixed!
- Then serve over rice (we love brown rice!)
Recipe by The Thrifty Couple at https://thethriftycouple.com/sweet-n-tangy-peach-chicken-recipe-inspired-by-rachael-ray/
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