Peachy Ginger Chicken

Hello, foodies and cookers!!

I have been on hiatus from the blog for about a month, and while I feel a little bad; I can’t apologize for getting my book written!!

Now, I should be able to get back to blogging at least once a week, but I’m not making promises. I’m very serious about this other project, and I’m making it a priority.

Today’s recipe is brought to you by malt vinegar and my side work. Need explanation?? Ok. I got you.

Most of you know that I am a server, and that I absolutely love my work. I’m not sure I’d quit even if my little book becomes a best seller, to be honest. I mean, who the hell in their right mind leaves a job that is fun, makes you great money, AND allows socializing?? Unless public speaking and book touring were to ever get in the way, I’ll be at my current job until I can’t pick up a tray.

Lots of people are under the impression that serving is just taking orders and delivering food, but there is side work involved. Someone has to keep the restaurant clean and pretty. We do that!!

The other night while cleaning my hutch and the condiment bottles, I came across a recipe on the malt vinegar for “Peachy Chicken.”

Ever seen this??

I had not, and I thought; damn that sounds pretty good.

That’s how this recipe came to be!!

Of course I am not the type to copy a recipe to the letter and then blog it as my own. That’s bullshit of the highest form.

I took the best parts of it, added some of my own flair, cooked it differently, and BOOM!! This is what I produced.

This has such complex flavors with the garlic, ginger, peach and vinegar. Plus, if you grill some fresh peaches and parsnips, it turns out just amazing.

The recipe calls for cooking the chicken in the sauce, and I get it, but man was it way too hot to fire up the oven. I decided to opt for grilling the meat, and making a peachy pan sauce instead.

Let’s get cracking on this, shall we??

What You Need:

3 lbs chicken. Any kind. I used legs and thighs because we have a lot in the deep freeze from my Keto days.

1 large can of sliced peaches.

1/2 c orange juice

1/2 c malt vinegar

2 Tbsp brown sugar

1 Tbsp butter

2 tsp dried basil

1 tsp salt

1/2 tsp ground clove

1/2 tsp ground cinnamon

1/4 tsp fresh pepper

1/4 tsp ground ginger

1 Tbsp each cornstarch and ice water mixed.

What You Do:

As I mentioned before, this can be done in the oven, and you’d sear the chicken, then place in a baking pan with the sauce blend. I opted to grill the chicken. Well, I had my guy grill it, actually!!

I like to brush my pieces of bird with olive oil, and then I sprinkle it with a bit of each spice in the sauce to give it a good flavorful crust, and give depth to the recipe.

Have your man do the grilling while you prep the sauce and sides in the kitchen. Otherwise make the sauce ahead of time, and let it chill while you grill.

Here’s how:

Drain the peaches, and reserve the syrup from the can.

In a glass bowl, whisk everything except the butter, the cornstarch and water.

In a good sized sauce pan, melt the butter.

Add the liquid from your bowl and gently whisk while heating to a nice simmer.

Just before serving your chicken; add the cornstarch water mix, and stir gently until it reaches desired consistency.

Add the sliced peaches back in, stir again, and pour over chicken pieces.

That’s it!!

We served this on a bed of beautiful almond wild rice, and as I mentioned prior, we had grilled peaches and parsnips to accompany the chicken.

Sliced almonds accented the plates, and I cannot wait to make other versions of this recipe in the future!!

I’ll be back next week with something new, by until then keep your pots rocking, my friends!!


Unauthorized use and/or duplication of this material without express and written permission by the owner is strictly prohibited. Excerpts or links may be used, provided that full credit is given to M.L. Clement or cHELLe ON WHEELS, LLC. with appropriate and specific direction to original content. In other words; if you steal my shit, I’ll call you out.

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