In-season peaches make a nice topping for baked chicken.
Peach Chicken
1 chicken, cut up, or 8 breasts
1 cup dark brown sugar
1 teaspoon curry powder, or to taste
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4 peaches, peeled and sliced
2 tablespoons lemon juice
1 to 2 tablespoons cornstarch
Cooked rice
Heat oven to 350 degrees. Coat 9-by-13-inch baking pan with vegetable oil spray. Put chicken in single layer in pan. Mix brown sugar with curry powder with fork. Sprinkle about half on top of chicken. Place peach slices on top. Sprinkle with remaining sugar mix. Cover with foil. Bake, spooning pan drippings on top from, until chicken is cooked through, about 30 minutes for boneless breasts or 1 hour for bone-in pieces. Just after removing from oven, squirt lemon juice over all. Pour off pan drippings. Thicken with cornstarch dissolved in water, heating as needed until desired consistency. Serve sauce over rice.
Yield: Serves 8.
Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.
