Spicy Thai Roasted Chicken, Tomatoes and Peaches
Ingredients
- 1 14 oz can of California Cling peach halves
- 1/2 cup coconut milk
- 4 tsp Thai red or green curry paste
- 1 tbsp lime juice
- 1 tbsp finely minced ginger
- 1 tbsp fish sauce
- 4 skinless bone-in chicken breasts or legs, with thigh attached
- generous pinches salt
- 1 cup grape or cherry tomatoes
- 1/4 (60 mL) cup chopped cilantro
Instructions
- Drain peaches, reserving 2 tbsp (30 mL) of juice. Slice peaches in half.
- In a large resealable plastic bag or bowl just large enough to hold chicken, whisk coconut milk with curry paste, reserved peach juice, lime juice, ginger and fish sauce.
- Make several shallow diagonal slashes in each chicken piece.
- Then add to marinade and turn to coat. Refrigerate, turning occasionally, at least 2 hours but preferably overnight.
- Preheat oven to 375F (190C) and oil a baking sheet. Place chicken on baking sheet and sprinkle with salt. Roast 25 minutes.
- Add peaches and tomatoes and stir into any juices. Roast until chicken is no longer pink inside about 10 to 15 more minutes. Sprinkle with chopped cilantro.
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