Here’s a quick and easy recipe that utilizes springtime fresh, organic ingredients available at the Dallas Farmer’s Market. (www.dallasfarmersmarket.org) Perfect for Earth Day and perfect for a summer dinner on the patio. Basil, an annual summertime herb is easy to grow in small pots…simply pinch off what you need.
ROASTED CHICKEN THIGHS WITH PEACHES, BASIL & GINGER
½ lb. hard peaches (greenish or if ripe, drain a little)
1 lb. boneless chicken thighs, sliced into 1” wide strips
2 Tbsp. evoo
2 Tbsp. dry sherry
2 Tbsp. chopped fresh basil
2 minced garlic cloves
1 inch-long fresh ginger root, grated
½ tsp. kosher salt
½ tsp. pepper.
Preheat oven to 400°. Halve the peaches, remove the pits, and slice fruit ½-inch thick.
In a 9 x 13” pan, toss all remaining ingredients, except for 1 Tbsp. of basil.
Roast until the chicken is cooked through and the peaches are softened, about 20 minutes.
Garnish with remaining basil. The sauce will be thin.
Serve with bread or over rice. Chenin blanc or beer will pair well with this dish.