RAGIN’ CAJUN CHICKEN THIGHS WITH PEACHES AND PEPPERS

Ingredients

6-8 chicken thighs (bone-in and skin-on), about 4 ½-5 pounds

2-2 ½ tablespoons Dish off the Block Ragin’ Cajun Spice Blend

3 tablespoons olive oil

2 large onions, cut into ¾ – 1” wedges

3 large green bell peppers, cut into ¾ – 1” strips

1 jalapeno pepper, chopped including seeds

1 teaspoon salt

½ teaspoon black pepper

1 teaspoon cinnamon

½ cup dry white wine

6 large ripe peaches

2 tablespoons honey

¼ cup basil leaves, chopped

3 cups cooked white or jasmine rice

Instructions

Preheat the oven to 400 degrees.

Trim any excess fat off the chicken thighs using kitchen shears. Season the thighs liberally all over with the Ragin’ Cajun seasoning.

Heat the olive oil in a large deep oven proof skillet over medium high heat.  Place the thighs skin-side-down in the hot oil and cook on the first side for 4-5 minutes until the skinned is browned and crispy. Flip and cook for 2-3 minutes on the other side.  Remove from the pan and set aside. Note the chicken will not be cooked through.

Add the onions, green pepper, and jalapeno to the pan drippings and cook, stirring occasionally, until they are very soft, about 8-10 minutes.  Add the salt, pepper, cinnamon, and wine to the pan and cook for 1-2 minutes more, stirring until a rich sauce forms and clings to the peppers.  Add the peaches and stir to coat.

Add the chicken and any juices that have developed back to the pan, nestling the thighs into the peppers and peaches, but leaving the chicken skin exposed so it will stay crispy.

Bake for 20-30 minutes until the chicken is cooked through (160-165 degrees) and the juices run clear when pierced with a knife.  Cooking time will depend on the size and thickness of the thighs.

Remove the pan from the oven and drizzle the honey over the top.  Garnish with the chopped basil and serve over rice.

 

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