Pair this sweet and savory chicken with aromatic jasmine or basmati rice and a simple salad or steamed broccoli. Lemony Mashed Potatoes go great with this fall-off-the-bone chicken, too. (See recipe)
Makes 4 servings
- 11/2 teaspoons kosher salt, divided
- ½ teaspoon freshly ground pepper
- 11/2 pounds bone-in chicken thighs (4 thighs)
- 1 tablespoon extra-virgin olive oil
- 1 (6-ounce) can pineapple juice
- 1 (8.75-ounce) can cling peaches, undrained
- ¼ cup peach preserves
- ½ teaspoon Chinese five spice powder
Sprinkle 1 teaspoon salt and ½ teaspoon pepper evenly over both sides of chicken.
Sauté chicken in hot oil in a large skillet over medium-high heat 3 minutes on each side or until golden brown on both sides. Remove chicken from pan and set aside. Add pineapple juice to pan, scraping pan with a wooden spoon to loosen browned bits; add peaches, preserves, five spice powder, and remaining ½ teaspoon salt, stirring to combine. Carefully pour mixture into a blender or food processor; blend or process until smooth.
Place browned chicken in a baking dish coated with cooking spray; pour peach mixture over chicken.
Bake, uncovered, at 350° for 1 hour, basting with peach mixture after 30 minutes.
Per serving (without skin): Calories: 291; Carbohydrate: 28g; Fat: 11.1g; Saturated Fat: 2.6g; Cholesterol: 69mg; Protein: 19.8g; Fiber: 0.5g; Sodium: 789mg; Calcium: 13mg.