Are you like me in that even though you are an adult, you still go through “phases”? I remember when my kids were young, I would hope that so many behaviors were “just a phase”. Well, now I’m a lot older and I hope a lot wiser, but I still go through phases.
Thankfully a lot of my phases are centered around my cooking and my eating, so nothing too bad can happen. Unless of course it’s a really fattening phase…
The phase I seem to be in now is a cooking with fruit phase. I don’t know what it is, and I didn’t even recognize that I was doing it until recently, but every recipe I’m cooking lately has fruit in it. I’ve been using all versions — fresh, frozen, jarred… I’m Stacey and I’m addicted to fruit.
Also a few months ago, everything I was making was vegan. Now, I’m in a chicken mood. I stopped trying to figure out why these food moods come and go, and I just assume that my body craves what it needs so I just go with it!
The last recipe I posted was a recipe for orange chicken that used the whole entire orange — rind and all — it’s so good: Orange Peel Chicken.
Today’s recipe uses fruit in a whole different way. There’s no fresh fruit in this recipe, but there’s a whole jar of amazing peach preserves in it. I got the idea for this saucy peach chicken recipe when I was reading one of my favorite food blogs: Half Baked Harvest. The sauce for this chicken is a fruity combination of the preserves mixed with the healthy equivalent of a Russian dressing. This is awesome and simple and so amazing, you have to try it! —sisaaacs1
Preheat your oven to 400°F convection setting or 425°F regular bake setting.
Grease a 9x13 baking dish with coconut oil.
Season the chicken with salt and pepper and arrange it in a single layer in the baking dish.
In a large bowl, whisk together the remaining ingredients and pour them over the chicken.
Bake until the chicken is cooked through and starting to get a few brown patches on the top. (Mine took 35 minutes on the convection setting.)