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Nutrition info

AmountPer serving
  • Calories276
  • Protein23 g
  • Fat9 g
  • Saturated fat3 g
  • Carbohydrates28 g
  • Fibre2 g
  • Sugars23 g
  • Cholesterol103 mg
  • Sodium422 mg
% Daily ValuePer serving
  • Potassium13
  • Calcium3
  • Iron11
  • Vitamin A17
  • Vitamin C93
  • Vitamin B622
  • Vitamin B1214
  • Folate7
  • Magnesium
  • Zinc27
Food prep tip

Glazed Chicken with Peaches & Red Pepper

  • Drumsticks
  • Breast
  • Thigh
  • Quick 'n' Easy
Prepping15min
Cooking16min
Restingmin
  • Servings4
Nutrition informationThis recipe contains 23 gr protein

Ingredients

Showing ingredients in imperial

Chicken part(s)

Step by step

1

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.

2

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.

3

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.

4

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.