Just Peachy!

Ever picked a peck of peaches?  Now you can!  Here's where Rhode Island has peaches.  Find out more about peaches here.  Peach cobbler, peach chutney, peach pie, peaches and cream on hot cereal, and this sweet and savory dish with a hint of spice based on the cuisine of Tunisia.  My picky teens had seconds!  Wish I had a picture, but we dived right in.

Low Sodium/Gluten-Free Option

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Chicken and Peaches

Taste of Tunisia

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2 tbs. oil, divided

2 cups diced red onion

1/2 cup sliced almonds

1 tsp. white pepper

1 tsp. cinnamon

2 lbs. boneless, skinless chicken thighs, fat trimmed

3 cups reduced fat, low sodium (gluten-free) chicken broth

2 organic peaches, cut into wedges then halved

2 tbs. honey

1 pinch saffron (optional)

couscous (not gluten-free) or rice

This recipe is based on the sweet tangine dishes of North Africa, but has less sugar and fat than the traditional fare.  By using boneless chicken thighs instead of whole chicken, it also cooks faster and costs less to prepare.  In a covered skillet or Dutch oven, heat 1 tbs. of oil on medium-high.  Cook onions, nuts, and spices, stirring frequently, about three minutes.  Remove mixture and set aside.  Add another tbs. of oil and brown thighs, about 2 minutes per side.  Add stock and onion mixture and bring to a boil.  Reduce heat slightly, cover, and poach gently 20 minutes.  Uncover and add peaches, honey, and saffron, crushing spice with your fingers and sprinkling on top.  Cook another 10-15 minutes, allowing liquid to thicken, until chicken flakes apart easily with a fork and meat thermometer reads 165ºF.   Serve over couscous or use rice for gluten-free option.