Roasted Chicken Thighs With Peaches, Basil and Ginger

Ingredients

• ½ pound hard peaches (about 1 large or 2 to 3 small ones, see note)
• 1 pound boneless, skinless chicken thighs, cut into 1-inch strips
• 2 tablespoons extra virgin olive oil
• 2 tablespoons dry (fino) sherry
• 2 tablespoons chopped fresh basil
• 2 garlic cloves, minced
• 1 inch-long piece fresh ginger root, grated
• ½ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• Crusty bread or rice for serving

• Nutritional Information

  • Nutritional analysis per serving (3 servings)

    315 calories; 15 grams fat; 2 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 10 grams carbohydrates; 1 gram dietary fiber; 6 grams sugars; 30 grams protein; 142 milligrams cholesterol; 533 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

3 servings

Preparation

1. Preheat oven to 400 degrees. Halve peaches, remove pits and slice fruit 1/2 inch thick.
2. In a 9-by-13-inch pan, toss all ingredients except 1 tablespoon basil. Roast until meat is cooked through and peaches are softened, about 20 minutes. Garnish with remaining basil. Sauce will be thin, so serve with crusty bread for sopping or over rice.

• Peaches can be any stage of ripeness, but firmer ones are easier to work with.

20 minutes