Ginger Chicken With Peaches And Onion Recipes

ROASTED CHICKEN THIGHS WITH PEACHES, BASIL AND GINGER

A ripe, succulent peach is one of nature's greatest gifts. But a hard peach? It, too, is a gift, especially in this simple recipe from Melissa Clark. A roast in a 400-degree oven cooks the peaches alongside boneless, skinless chicken thighs, drawing out their flavor and softening them as they meld with those flavorful drippings. Speaking of those pan juices, don't cast them aside: Sop them up instead with crusty bread. You won't regret it.

Provided by Melissa Clark

Categories dinner, easy, quick, one pot, main course

Time 20m

Yield 3 servings

Number Of Ingredients 10

Roasted Chicken Thighs With Peaches, Basil and Ginger image

Steps:

Heat oven to 400 degrees. Halve peaches, remove pits and slice fruit 1/2 inch thick.
In a 9-by-13-inch pan, toss all ingredients except 1 tablespoon basil. Roast until meat is cooked through and peaches are softened, about 20 minutes. Garnish with remaining basil. Sauce will be thin, so serve with crusty bread for sopping or over rice.

Nutrition Facts : @context http, Calories 315, UnsaturatedFat 11 grams, Carbohydrate 10 grams, Fat 15 grams, Fiber 1 gram, Protein 31 grams, SaturatedFat 3 grams, Sodium 459 milligrams, Sugar 7 grams, TransFat 0 grams

Ingredients

1/2 pound hard peaches (about 1 large or 2 to 3 small ones, see note)
1 pound boneless, skinless chicken thighs, cut into 1-inch strips
2 tablespoons extra-virgin olive oil
2 tablespoons dry (fino) sherry, or use white wine or dry vermouth
2 tablespoons chopped fresh basil
2 garlic cloves, minced
1 (1-inch) piece fresh ginger root, grated
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
Crusty bread or rice, for serving

GINGERY GRILLED CHICKEN THIGHS WITH CHARRED PEACHES

Coated in a balsamic vinegar glaze that's spiked with ginger, garlic and soy sauce, these chicken thighs are sweet-tart and irresistibly sticky. They're served with grilled thyme and honey butter-basted peaches, which become soft and wonderfully jammy on the fire. The yogurt is optional. It adds a cool and creamy counterpart to the char and smoke, but the dish is just as satisfying without it.

Provided by Melissa Clark

Categories dinner, poultry, main course

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 17

Gingery Grilled Chicken Thighs With Charred Peaches image

Steps:

Marinate the chicken: In a small bowl, mix together balsamic vinegar, grated ginger and a pinch of salt.
Season chicken all over with salt, and put it in a larger bowl or resealable bag. Add 2 tablespoons of the balsamic mixture. (Give it a stir before measuring in case any of the ginger has fallen to the bottom. Save remaining balsamic for serving.) Add the thyme, garlic, soy sauce, and 1 teaspoon lime juice. Cover bowl or close bag, and let chicken marinate in the refrigerator for at least 2 hours and up to overnight.
Light the grill or heat the broiler, arranging the rack about 4 inches from the heat source.
Prepare the peaches: In a bowl, combine butter, thyme and honey. Brush peaches lightly with butter mixture and place in a grilling basket, if you have one, or directly on the grill. Grill over direct heat until just charred, 2 to 4 minutes per side. You'll know they are done when the skin curls back and the flesh starts to melt. Transfer to a serving platter or plates, and, if you like, drizzle with a little more of the butter mixture and sprinkle with flaky sea salt.
If there's room on the grill, cook the chicken at the same time (or wait until peaches are done). Brush off any clinging pieces of marinade from chicken, pat it dry, and coat lightly with oil. Grill or broil until charred and browned, 4 to 6 minutes per side.
Transfer chicken to a platter or serving plates, along with the peaches. Serve with dollops of yogurt on the side if you like, and a drizzle with some of the remaining gingery balsamic and a little more olive oil. Scatter with scallions and basil, if using, for garnish.

Ingredients

5 tablespoons balsamic vinegar (preferably the good, syrupy kind)
2 tablespoons finely grated fresh ginger and any ginger juice from a 2-inch piece
Kosher salt
2 1/2 pounds boneless, skinless chicken thighs
8 fresh thyme sprigs, or 4 fresh rosemary sprigs
3 garlic cloves, finely grated or mashed to a paste
2 tablespoons soy sauce
1 teaspoon fresh lime juice, plus more as needed
Olive oil, for brushing
Plain whole-milk yogurt, for serving (optional)
3 scallions, white and green parts, thinly sliced (optional)
Handful of torn fresh basil (optional)
2 tablespoons unsalted butter, melted
1 tablespoon chopped fresh thyme, or 2 teaspoons chopped fresh rosemary
1 teaspoon honey
3 to 4 ripe peaches or nectarines, halved and pitted
Flaky sea salt

GINGER CHICKEN WITH PEACHES AND ONIONS

Make and share this Ginger Chicken With Peaches and Onions recipe from Food.com.

Provided by KLHquilts

Categories Chicken Breast

Time 45m

Yield 6 serving(s)

Number Of Ingredients 8

Ginger Chicken With Peaches and Onions image

Steps:

Preheat oven to 450.
Place frozen peaches and onion slices on a large rimmed baking sheet; season with salt and pepper to taste. Sprinkle with ginger, soy sauce, one tablespoon of olive oil, sesame oil, and red pepper flakes, and toss to coat.
Rub chicken breasts with remaining teaspoon of olive oil, and season with salt and pepper to taste. Arrange chicken skin-side up among peaches and onions.
Roast until chicken is opaque throughout and registers 160 on a thermometer inserted in the thickest part of the breast, about 25 to 30 minutes.
Serve over rice, couscous, or bulgur.

Nutrition Facts : Calories 422.1, Fat 23, SaturatedFat 5.8, Cholesterol 121.1, Sodium 455.8, Carbohydrate 11.6, Fiber 1.7, Sugar 8.1, Protein 41.1

Ingredients

1 lb peach, frozen and unthawed
2 red onions, halved and sliced 1/4-inch thick
2 tablespoons gingerroot, grated and fresh
2 tablespoons soy sauce
1 tablespoon olive oil
1 teaspoon olive oil
1 tablespoon toasted sesame oil
2 1/2 lbs chicken breasts (bone-in, skin-on)