Spicy Thai Roasted Chicken, Tomatoes and Peaches

This recipe works for: Main Dish

Serving Size: 4

  • 1 can (14 oz/398 mL) California Cling peach halves
  • 1/2 cup (125 mL) coconut milk
  • 4 tsp (20 mL) bottled Thai red or green curry paste
  • 1 tbsp (15 mL) each lime juice and finely minced ginger
  • 1 tbsp (15 mL) fish sauce
  • 4 skinless bone-in chicken breasts or legs, with thigh attached
  • generous pinches salt
  • 1 cup (250 mL) grape or cherry tomatoes
  • 1/4 cup (60 mL) chopped cilantro



  1. Drain peaches, reserving 2 tbsp (30 mL) of juice. Slice peaches in half.
  2. 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.
  3. Make several shallow diagonal slashes in each chicken piece.
  4. Then add to marinade and turn to coat. Refrigerate, turning occasionally, at least 2 hours but preferably overnight.
  5. Preheat oven to 375F (190C) and oil a baking sheet. Place chicken on baking sheet and sprinkle with salt. Roast 25 minutes.
  6. 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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Did You Know?

Canned fruits and tomatoes are packed within just a few hours of being harvested at the peak of ripeness.