Grilled chicken breasts with peach and onion relish - bon
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Ripe peaches (about 6 medium), peeled, pitted, cut into thin wedges |
| 2 | tablespoons | Fresh lemon juice |
| 1½ | cup | Chopped red bell pepper |
| 1¼ | cup | Chopped onion |
| 2 | tablespoons | Curry powder |
| ½ | teaspoon | Cayenne pepper |
| ½ | cup | Firmly packed golden brown sugar |
| ½ | cup | Cider vinegar |
| ½ | cup | Coarsely chopped fresh cilantro |
| 6 | Skinless boneless chicken breast halves | |
Directions
Combine peach wedges and fresh lemon juice in medium bowl. Place chopped bell pepper and onion in medium nonstick saucepan. Stir over medium-low heat until vegetables are crisp-tender, about 6 minutes.
Add curry powder and cayenne pepper to saucepan and stir 1 minute.
Add brown sugar and stir until dissolved, about 2 minutes. Add cider vinegar; stir 2 minutes. Add peach mixture and accumulated juices to saucepan and cook until heated through, about 3 minutes. Transfer to bowl and cool completely. Season peach relish to taste with salt and pepper. (Relish can be prepared up to 5 days ahead. Cover and refrigerate.) Mix chopped cilantro into relish.
Prepare barbecue (medium-high heat) or preheat broiler. Season chicken with salt and pepper. Grill or broil chicken just until cooked through, about 5 minutes per side. Cut chicken into thin diagonal slices. Arrange on plates; surround with peach relish.
Bon Appetit/Sept/94 Scanned & edited by Di Pahl & <gg>