Roasted Chicken, Red Onions and Peaches

4 large peaches
1 T sugar
8 skinless chicken thighs (about 2
pounds)
2 large red onions – each cut into 8
wedges
½ t salt
¼ t black pepper
1 t vegetable oil
2 T balsamic vinegar
2 T molasses
1 t dried thyme
¼ t crushed red pepper (optional)
4 C hot cooked couscous (I use wild rice)

Thanks so much Michele Zanzonico for sharing this seasonal recipe with all of
us!

1. Cut an X on the bottom of each peach, carefully cutting just through the
skin. Fill a large Dutch oven with water; bring to a boil. Immerse peaches for
20 seconds; remove with a slotted spoon and plunge into ice water Slip skins
off peaches. Cut peaches in half. (I cut them into chunks because I like how it
mixes in with the rice.) Preheat oven to 425. Places peaches in a large bowl;
sprinkle with sugar. Cover and chill. Combine chicken and onions in a 9 x 13
baking dish; sprinkle with salt and black pepper. Drizzle with oil; toss chicken
gently to coat. Bake for 30 minutes.

Combine balsamic vinegar, molasses, dried thyme and crushed pepper if using
and drizzle over the chicken, turning to coat. Bake chicken an additional 20
minutes. Add the peaches to chicken mixture, basting with cooking liquid.
Bake an additional 10 minutes or until chicken is done. Place one cup couscous
or rice on each of four plates and top with two chicken thighs, four red onion
wedges and peaches. Spoon sauce over each serving. From: Cooking Light

 

 

 

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