Curry Chicken With Peaches |
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Prep Time: 35 Minutes Cook Time: 3 Minutes |
Ready In: 38 Minutes Servings: 8 |
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The original has raisins but I've left those out in order to make it work for the Fat Flush Plan, Phase 2. Ingredients:
1 tablespoon olive oil |
2 lbs chicken breasts |
2 fresh peaches, skinned and sliced (reserve 8 slices for garnish) |
2 tablespoons lemon juice |
2 shallots, thinly sliced |
2 teaspoons grated gingerroot |
2 garlic cloves, minced |
1 teaspoon curry powder |
2 teaspoons cumin |
1/2 teaspoon whole cloves |
3/4 cup chicken stock |
1 tablespoon cider vinegar |
1 teaspoon cayenne pepper |
Directions:
1. Heat the olive oil in a skillet, add chicken and lightly brown (about 3 minutes a side).
2. Transfer chicken to Crock-Pot and top with peaches and shallots.
3. Toss the remaining 8 peach slices with lemon juice and refrigerate.
4. Combine remaining ingredients in a bowl, whisk to combine and pour over chicken.
5. Cook on High for 3 – 3 1/2 hours.
6. When finished garnish the chicken with the reserved peaches.
7. * To skin a peach, either use a peeler OR make an “x” at the bottom of the peach with a knife, submerge the peach into simmering water for 10 – 20 seconds. Cool under running water or in an ice water bath. When cool enough to handle, use a paring knife to easily peel away skin.
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