It may not seem like the norm for us, but we totally enjoy dinner too.
It’s easy to forget how delicious adding fresh organic fruit to your favorite meal can be. It’s an excellent way to experiment in the kitchen as well as an easy way to add a little bit of spunk to your meal. This is extremely handy for those times everyone is tired of eating the same thing over again, or so they say…
Go ahead, let yourself indulge in this beautifully vibrant dinner option.
1 Whole Organic Chicken, trussed
1.5 cups of Peaches, peeled and chopped
1 cup of sugar
2 tsp of Lemon Juice
1 Habanero pepper, diced and with seeds removed
3 red Jalapeño or Fresno peppers, diced and with seeds removed
Salt for brining
For Peach and Chili Pepper Glaze
In medium bowl, mix chopped peaches with chili peppers, sugar, and lemon juice. Allow to sit for an hour. Place mixture in a heavy bottomed pan on the stovetop, on medium-high heat. Cook for 25-30 minutes at a rolling boil until glaze thickens. You may want to smash the mixture with a potato masher to help break down the peaches. You can test the readiness of the glaze by spooning it out onto a plate and if the mixture doesn’t run and has thickened, you are ready to remove it from the heat.
For the Chicken
The night before, truss the chicken and rub entirely with salt. Allow to sit (brine) overnight. When ready to cook, bring chicken to room temperature and preheat oven to 400F. Rub chicken all over with olive oil and place in oven safe baking dish and cook. About 10 minutes before chicken is done cooking, heavily baste with peach and chili pepper glaze and allow to caramelize.
Chicken is ready when it has reached an internal temperature of 165F and the jam glaze has browned, approximately 1 hour.