The kids are continually annoying me but cooking provides me therapy, solace and joy. With this in mind, today I planned my summertime meal menu by using chicken thighs with fresh peaches and aromatic spices. What I like about this dish is that it uses fresh peaches that are abundantly available during the season. Fresh peaches pair very well with aromatic spices.
Ingredients:
- 6-8 chicken thighs
- 2 teaspoons garlic and ginger paste
- 1 cup or one bunch of fresh parsley, chopped finely
- 1/2 cup red onion, finely chopped
- 1 teaspoon caraway seed
- 1 teaspoon turmeric powder
- 1 teaspoon chili flakes
- 1 lemon zest
- 1 tablespoon lemon juice
- 1 teaspoon black pepper, coarse grind, plus more
- 1 tablespoon tomato sauce
- 1 star anise
- 1 cinnamon stick
- cups (about 3) fresh peaches, diced
- 1 cup orange juice
- Grape seed oil as needed
- Salt as needed
- For garnishing:
- ½ cup red onion, thinly sliced
- 2 fresh jalapenos, thinly sliced
- 2 tablespoons, fresh parsley, finely chopped
- 1 teaspoon roasted cumin seed
- 1 lime, halved
Method:
Season chicken thighs all over with salt, pepper, lemon juice and lemon zest. Set aside for a few minutes.
Heat oil in a heavy skillet over medium heat. Sear chicken thighs for about 4-5 minutes on each side until brown. Now transfer the chicken into a separate plate.
Using the same skillet, add oil over medium heat. Then add onions and cook till they are softened. Add garlic & ginger paste, then sauté for a few minutes until fragrant. Add turmeric powder, caraway seeds, star anise, cinnamon stick, chili flakes, parsley and salt. Reduce heat, stir rapidly, then add tomato sauce along with a tablespoon of water. Continue cooking until the oil separates. Gently add prepared chicken thighs over gravy, orange juice and peaches. Cover, reduce to low-medium heat, and cook until the chicken are cooked thoroughly for 6-10 minutes. Ensure that the peaches are cooked so that they break down and secrete juice.
Tip: Ensure that the gravy has a thick consistency. Adjust salt and black pepper. Sprinkle with roasted cumin seeds and serve with onion slices, parsley, jalapeños and lime.