CHICKEN WITH PEACHES

This recipe originally comes from a South African magazine (Die Huisgenoot); as usual I made some adjustments!
You don't have to use skinned chicken, but it does cut down on the fat count.
The recipe serves 6-8 persons.

Ingredients

• 1.5 kg chicken, deskinned
• 4 tablespoons olive (or any vegetable) oil
• 1 tin (410g) peach slices
• 250ml orange juice
• 1 medium apple, grated
• 2 tablespoons brown sugar
• 1 tablespoon mustard (I use wholegrain Dijon)
• 2.5 cm piece of fresh ginger, chopped
• 1 large onion, chopped
• fresh garlic to taste
• salt & pepper to taste

Method

1. Fry chicken in oil till golden brown.
2. Drain peach syrup into a big pan in which the chicken will be cooked.
3. Add the chicken pieces already fried & start cooking them whilst frying the rest.
4. In a different pan, boil the peach slices, orange juice, grated apple, sugar, mustard & ginger together for 5-10 minutes.
5. Fry the onion & garlic in the pan used to fry the chicken.
6. Season chicken with salt & pepper.
7. Place fried onion on top of chicken & pour orange juice mixture over it.
8. Cook for approximately an hour or till chicken is soft.
9. Serve with cous cous.