I found a recipe for ginger peach chicken that looked delicious and easy. You started with some terrific-sounding ingredients, tossed everything in the crockpot for eight hours, and voila! A delicious dinner.

Only it wasn’t delicious. It wasn’t bad. It was just boring. And I wasn’t sure how anything made with the ingredients that went into the crockpot could possibly come out boring! They were wonderful ingredients. It should be good.

So I decided to find a way to make it good. With the original recipe, you really couldn’t taste the peaches or the ginger. Thinking about it, I realized that I don’t care much for home-made peach jam, because when you cook the peaches for so long, you lose a lot of the peachiness. Peach freezer jam, on the other hand, is amazing.

So maybe the peaches were overcooked. If I cooked the chicken in the crockpot, and the peaches in the microwave, and combined everything at the last minute …

It worked. Here’s my version of ginger peach chicken. It really is good.

Ginger Peach Chicken

Ingredients

1 pound boneless, skinless chicken thighs
2 onions
Salt
Granulated garlic
2 Tbsp soy sauce
1 pound sliced peaches, fresh or frozen
2 Tbsp to ¼ cup fresh shredded ginger (according to your taste)

Instructions

  1. Chop the onions and toss them in the crock pot.
  2. Salt the chicken on all sides, and sprinkle liberally with granulated garlic. Add the chicken to the crock pot.
  3. Add the soy sauce to the crock pot.
  4. Set the crock pot on low and let it cook for 8 hours or so.
  5. Shortly before it’s time to eat, put the peaches and ginger in a microwave-safe bowl. Microwave for two minutes, then stir. If it’s not hot all the way through, microwave for another minute, and stir again. Repeat until the peaches are steaming hot.
  6. With a slotted spoon, remove the chicken and onions from the crock pot to a large bowl. Pour the liquid from the crock pot into a small sauce pan.
  7. With the slotted spoon, remove the peaches from the bowl you microwaved them in to the bowl with the chicken. Add the liquid from the peaches to the sauce pan.
  8. Boil the chicken-and-peach liquid until it’s reduced by half or more and is starting to look a bit syrupy. Pour it over the chicken and peaches in the serving bowl and stir everything together.

Serve over brown rice or lentil pasta.

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Charlotte Riggle, author of Catherine's Pascha and The Saint Nicholas Day Snow
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