Cinnamon Peach Chicken
Cinnamon Peach Chicken connects me to my Sicilian roots. I mix cinnamon and nutmeg to flavour this dish. The peaches combined with the orange juice brighten the flavour. Simple enough to prepare at the end of a long day, yet rich and elegant to adorn your table for company.
I like to use the whole chicken for this, but you can use chicken breast or your favourite chicken pieces. To garnish you could use toasted cashews or walnuts for an extra level of taste. Chicken makes a hearty and satisfying meal anytime of the week and the leftovers are nice in lunches. If you want another Sicilian Chicken recipe, https://recipesatmytable.com/sicilian-moroccan-roast-chicken/
The Star of this dish is the sauce. A simple combination of butter and cinnamon simmer.
Next the peaches and orange juice join the party in the pot.
Brush the pieces of chicken with Canola Oil and season on both sides.
Place each piece on a hot grill and do not overcrowd the pan.
Look for that golden colour before turning.
Place the chicken on a pan prepared with parchment paper. Remove some of the sauce from the pan and brush each piece of chicken with it. Baste both sides.
Halfway through the cooking turn the chicken.
Keep the extra sauce warm and it will be great for serving.
I made a side of green beans and carrots for this dish. The brightness of the lemon brightens up the whole dish.
Cinnamon Peach/Orange Chicken
The flavours of peach,orange,cinnamon and nutmeg warm the house.
Ingredients
The Chicken
- 1 whole chicken cut into 10 peices
- 2 tbsp canola oil
- 1/2 tsp black pepper
- 1 tsp salt
- 2 tbsp garlic plus spice
- 1 tbsp paprika
The Sauce
- 1 1/2 cup sliced canned peaches
- 1/2 cup peach syrup
- 1/2 cup orange juice
- 1/4 tsp each cinnamon and nutmeg
- 1 tbsp dijon mustard
- 1 tbsp honey
Instructions
The Sauce
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Combine all the ingredients in a pot and place on high heat.
Bring to a boil and then lower heat to medium.
Cook for 15 minutes.
Remove from heat and use a hand blender to pulse the sauce.
It should be mostly smooth and thick.
Return to heat for another 10 minutes and let thicken.
The chicken
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Cut the chicken into 10 pieces and brush with the canola oil.
Mix all the spices and sprinkle them onto both sides of the chicken.
Place each piece on a hot grill to char. Cook each piece for one minute on each side.
Prepare a large cookie sheet with parchment paper
Place the chicken on the parchment paper.
Take 3/4 cup of the sauce out of the pot and thoroughly brush the chicken with it.
Place in a 375 F oven for 40 minutes. Turn chicken after 20 minutes.
Remove from oven and serve with the remainder of the sauce.
You may garnish with toasted nuts at this point.
Serve with rice, couscous or vegetables.
Recipe Notes
For the side salad of green beans and carrots I boiled the beans and carrots together. Boil them to taste; I like them a little crunchy.
The dressing: 4 tbsp olive oil, the juice of half a lemon, salt, pepper and 1 clove of garlic. Toss and grate some lemon zest on this salad to serve.
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