Glazed Chicken with Peaches & Red Pepper
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Trim visible fat from chicken. Melt butter in a large frying pan over medium heat. Add chicken and cook until pale golden, 3 to 4 minutes a side.
Meanwhile cut peaches into fat wedges or slice mango into bite-size strips and chop red pepper. Set aside. Measure out 1 teaspoon (5 mL) tarragon and when chicken is golden, sprinkle over both sides of the chicken. Add marmalade to pan as well as 1/3 cup (100 mL) water. Stir until marmalade is melted.
Scatter peaches and peppers around chicken. Sprinkle with remaining 2 tsp (10 mL) tarragon, pepper flakes and salt. Cover and simmer until chicken feels springy when tapped, fruit is warm and peppers tender-crisp, 5 to 12 more minutes. Stir fruit often and turn chicken partway through.
Remove chicken to a platter. Spoon fruit and peppers over top. Turn heat to high. Boil sauce, stirring frequently, until liquid is reduced to a glaze, about 5 minutes. Place chicken on top of rice and spoon sauce, peppers and peaches over top. Scatter with fresh basil or coriander.
|Saturated Fat||3 g|
|Per serving||% Daily Value|