27 May 2008
Spicy Peach Glazed Chicken with Roasted Rosemary Potatoes and Sautéed
Anyway, this chicken dish was... simple. You dredge the chicken in herbed flour, then cook it in a touch of oil for 20 minutes (flipping at half time). Next coat it the peach glaze (made of peach jam, barbecue sauce, and soy sauce) before returning to the oven for a while. It was remarkably tasty, for something so simple. The peach added just a touch of sweetness, less than I was expecting really, and the barbecue sauce added a nice spicy flavour.
I do think I'll make this again sometime, though maybe I won't bother putting flour on the chicken, and maybe I'll barbecue it instead. Hmm.
The rest of my dinner was MY old standbys (her suggestions were plain rice and mixed peas and corn) - roasted potatoes with rosemary and sautéed broccoli with a bit of crushed red pepper for some heat.