I posted this recipe once before a while back from Jessica Seinfeld’s cookbook Food Swings. I am re -writing it and re-posting it because I just re-discovered it on my site and it is quite delicious and I think it’s very easy to make and very few ingredients. I usually make it with coconut rice and that recipe is on my site as well.
Am on Dinner # 55 and it’s definitely a challenge to try and come up with new and exciting recipes for dinner. I will say that there are days that Breakfast for Dinner wins out and just make an omelette or frittata or just scramble up some eggs and roll with it. I am always thinking ahead now about my dinner plan. I am trying to help all of you with preparing dinner the best I know how and give you some new and old recipes that will inspire you to stay in the kitchen and cook dinner. These are by far very trying times for all of us.
You’ll need a rimmed baking sheet or any oven-proof baking dish will do.
Stay Safe Stay Home and Be Well.
I used all chicken thighs — but you can use whatever you like app. 2 – 2 1/2 lbs. of chicken. I actually made 1 1/2 lb. for the two of us with a little left over for lunch. I used the same amount of sauce. You can add drumsticks, wings , whatever chicken parts you’d like.
1/4 teaspoon kosher salt
1/2 cup peach jam or preserves
1 Tablespoon grated fresh ginger–Using a vegetable peeler , peel the ginger and cut off any small knobs before you peel. (start out with app. a 2 ” piece of ginger–that should do it)
1 Tablespoon Sriracha Hot Sauce — this recipe is not spicy despite the use of this sauce
1 Tablespoon tamari or soy sauce — I like to use reduced sodium but use whatever you have
3 scallions, thinly sliced
*1/4 cup chopped peanuts, salted regular Peanuts for serving and this is optional
Pre heat the oven to 425 degrees — rack should be in the center of the oven
Pat chicken dry with some paper towels.
I sprayed my rimmed baking sheet with cooking spray –this is a very sticky sauce and you’ll want to spray well if no cooking spray line with aluminum foil
In a large bowl, mix together the peach preserves, Sriracha and soy sauce. Add the chicken pieces and toss to coat.
Arrange the chicken on rimmed baking sheet or a large baking dish and pour any remaining sauce over the chicken pieces. I also added a little water (1/4 cup) to sauce in pan
Roast for 35- 40 minutes depending on the size of your chicken pieces. After 20 minutes check to make sure sauce isn’t burning and if it’s very dry add a little more water to pan. Sauce simmers away but you don’t want it to burn. Continue to roast for another 20 minutes or so until the chicken is cooked through. I used a meat thermometer and it was at 165 degrees so the chicken was done.
Cook the coconut rice if you’d like or any other kind of rice . Plate up the chicken over the rice and spoon any sauce over the chicken. Sprinkle with the scallions and chopped peanuts if you’d like and Enjoy!