Recipe: Spicy Jalapeno Peach Chicken

Ingredients

• 2 yellow peaches, pitted and sliced
• Peach White Balsamic Vinegar, for finishing
• 2 Tbsp green onion, diced
• Jalapeno Peach Glaze
  • 1/2 cup peach preserves
  • 1 Tbsp Jalapeno Extra Virgin Olive Oil
  • 1 tsp soy sauce
  • 1 tsp apple cider vinegar
  • 1 tsp Dijon mustard
  • 1/2 tsp garlic, minced
  • 1/2 tsp Jacobsen’s Sea Salt
  • 1/8 tsp freshly ground Jacobsen’s Tellicherry Peppercorns
  • 1/8 tsp red pepper flakes
• Chicken
  • 2 pounds boneless, skinless chicken thighs
  • 2 tsp Finch + Fennel Piri Piri Spice Blend
  • 1 Tbsp Garlic Extra Virgin Olive Oil
  • 1 Tbsp Jalapeno Extra Virgin Olive Oil
  • 1 medium jalapeno pepper, thinly sliced

Directions

To make the Jalapeno Peach Glaze, combine glaze ingredients in a medium bowl; mix until incorporated and set aside.

To prepare the chicken, pat dry and season both sides with Finch + Fennel Piri Piri Spice Blend. In a large nonstick skillet over medium heat, add Garlic and Jalapeno Extra Virgin Olive Oils. Once hot, add chicken thighs. Cook chicken for 5 minutes. Then, flip chicken over, reduce heat to medium-low, and cook for an additional 5 minutes (or until the chicken reaches an internal temperature of 165°F). Once chicken is cooked, remove from heat and transfer the chicken to a plate; cover to keep warm.

In the same skillet, raise the heat back up to medium and add sliced jalapenos; cook for 3 minutes. Add the sliced fresh peaches in with the jalapenos; cook for an additional 3 minutes (or until the peaches have softened).

Pour the prepared peach glaze into the skillet with the cooked peaches and jalapenos. Stir to make sure every jalapeno and peach is evenly coated in the peach glaze. Add the cooked chicken thighs back to the skillet. Spoon glaze over the top of the chicken and cook for about 1-2 minutes (or until the chicken is hot again).

Once plated, drizzle with Peach White Balsamic Vinegar and a little diced green onion.

Enjoy!