Spiced chicken and peaches
6 servings
Ingredients
| Quantity | 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 |
Directions
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]