Using very ripe peaches

Last weekend I bought peaches to make the peach tart described earlier in the blog. I had two peaches left over, which I left in the paper bag. They continued to ripen, and were flavourfully fragrant and quite soft when I remembered to check on them today!

Trying to figure out what to do with them, I decided I wanted them to be part of a main dish, not a dessert (mostly because I seldom eat desserts). Alas, I couldn’t do a proper Beyond-the-Fringe Frog a la peche, so I had to come up with something else.

I decided to make a curry: curries work well with fruit (think: dried apricot, or raisins, or currants) so I thought that fresh peach would work well.

I went over to Meating on Queen (local organic butcher), and bought three magnificent bone-in, skin-on chicken thighs.

I brought them home, and browned them in a little bit of olive oil in my cast iron skillet. Then removed them to a bowl while I sautéed some chopped onions, and then added two chopped (freestone, peeled) peaches to them. Sautéed for a while longer, then added a few tablespoons of curry powder, mixed well, and added some white wine to make a sauce. Cooked it for a bit, then put the chicken back in the skillet, put a lid on it all, and transferred to the oven at 350F.

After a half hour, I added some roasted cashews to the mix, and put some brown basmati rice on to cook.

45 minutes later, dinner’s ready to eat. Here’s the skillet as it came out of the oven.

Chicken and peach curry

Had a piece of chicken with curried peaches and cashews  on some basmati rice. The sauce thickened up very nicely. For additional heat, I had a bottle of Himalaya Gourmet Hot Carrot Pickle in the fridge that I bought at the Cabbagetown festival.

That, and a green salad, made for a very enjoyable dinner.

And I have leftover chicken for other meals.

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