Spiced chicken and peaches

Yield: 6 servings

Measure Ingredient
2 tablespoons Vegetable oil
1 Broiler-fryer, cut into pieces
½ teaspoon Salt
¼ teaspoon Ground pepper
1 Chicken bouillon cube
½ cup Hot water
1 can Sliced peaches in extra light syrup (16 oz)
3 tablespoons Vinegar
1 tablespoon Prepared mustard
¼ teaspoon Ground cinnamon
¼ teaspoon Ground allspice
⅛ teaspoon Ground cloves

Heat oil in a large skillet over medium-high heat. Cook chicken for about 10 minutes, turning occasionally, until browned on all sides.

Drain and discard oil. Sprinkle chicken with salt and pepper.

Meanwhile, in small bowl, dissolve bouillon cube in water to make broth. Drain peaches and reserve syrup. Stir ½ cup reserved syrup into broth along with vinegar, mustard, cinnamon, allspice, and cloves; mix well. Pour mixture over chicken. Reduce heat to low, cover, and simmer for 15 minutes. Remove cover and add peaches; cook over medium heat until liquid is reduced and chicken is fork tender, about 15 minutes. Serve immediately over cooked rice.

Makes about 6 servings.

[Woman's Day MEALS IN MINUTES August 1985]

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