Baked chicken thighs are so flavorful in a sauce with fresh peaches, shallots, and ginger peach puree. Slightly sweet peach flavors comes through subtly in this chicken dish, without overwhelming any other flavors, and pairs wonderfully with fresh ginger. It’s a perfectly delicious way to incorporate some fresh peaches into your dinner.
Baked Chicken Thighs
I love the peach season!
Can’t walk into the store without seeing at least one gorgeous display of peaches. Some produce stores have a whole display for every peach type. The scent around those display areas is just as heavenly as the taste of juicy peaches.
All those peaches inspired me to create this amazing ginger peach chicken. When I was first experimenting with this dish, I didn’t expect for it to come out as delicious as it did.
There are quite a few people out there that are dead-set against putting sweet fruit into their savory dishes and I used to be one of them. Fruit cooked in my dinner was just not sounding right in my mind.
I still pause at the thought sometimes, but then I get over it very quickly and remember that it can an amazing tasting dish. Much like the Apple Bacon Cheddar Stuffed Chicken and adding some Lingonberry jam to Swedish Meatballs.
That little touch of sweetness in savory dishes is just as pleasant as the touch of saltiness that we all love in desserts. Peaches and chicken go together very well and I hope it’s the next recipe you try.
WHAT IS THE BEST SIDE TO SERVE WITH THIS CHICKEN:
As always, you may choose your own side dish to serve with this peach chicken but I highly recommend rice.
Rice is a wonderful side for this chicken and if you have a little extra time, cook it after the chicken is done. If you make rice after the chicken, you will be able to use extra sauce from the chicken and add it to the rice as it cooks. (About 1/4 cup.)
If you don’t have extra time or simply don’t feel like taking extra time, add a little fresh ginger, salt, and peach puree to the rice water. This will flavor the rice and complement the chicken nicely.
You can do the exact same thing if you want to substitute quinoa for rice or cauliflower rice.
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Baked Ginger Peach Chicken
- 3 lbs bone-in chicken thighs (about 4 chicken thighs)
- 2 large shallots
- 1 large peach sliced thinly
- 1 large peach pureed
- 1 tbsp fresh grated ginger
- 3 tbsp brown sugar
- 4 garlic cloves
- 1/4 cup soy sauce
- Pinch of cayenne
- No need to take out the blender or food processor, easiest way to make peach puree is to take a fine cheese grater and grate the peach meat. (Not the skin.)
- Add peach puree into a small mixing bowl.
- Add soy sauce, brown sugar, pressed garlic, and fresh grated ginger. Whisk together and set aside.
- Preheat the oven to 375.
- Preheat cast iron skillet (or another oven-safe cooking pan) over medium-high heat.
- Slice onions and a peach thinly. Set aside.
- Add a little oil to the cooking pan and place chicken thighs in it. Sear for about 4-5 minutes on each side and take the chicken out of the pan.
- Add sliced onions and peaches to the pan. Cook for a few minutes until softened.
- Add chicken thighs back to the pan and nestle it with peaches and onions in between.
- Spread sauce all over chicken and around. Gently shake to spread sauce evenly.
- Place pan into the oven and bake for 35-40 minutes, until chicken is completely cooked. (Time will depend on thickness of chicken thighs.)