- 2 tsp chili powder
- 2 tsp cumin
- 2 tsp smoked paprika
- 1 tsp ground chipotle
- ½ tsp garlic powder
- 1-2 teaspoons salt
- 1-1 ¼ lb. chicken breasts and 1-1 ¼ lb. chicken leg (I prefer skin-on, bone-in thighs)
- 2 tablespoons olive oil or butter
- 2 shallots, sliced into thin rings (about ½ cup)
- 2 large peaches, cut into ½ inch thick wedges
- 2 tablespoons lime juice, more for garnish
- 1 tablespoon honey
Garnish: cilantro and lime wedges
- Preheat oven to 400F
- In a small bowl mix chili powder, cumin, smoked paprika and cayenne
- Season both sides of chicken generously with salt. (a good guideline is 1 teaspoon salt per 1 pound chicken)
- Coat and rub all sides of the chicken with the spice mix.
- Heat oil in a skillet over medium to medium-high heat and sear the chicken, top side down until deeply golden. (If using skin-on, get that skin crispy!). Turn and sear 2 minutes then place chicken on foil, or on a sheet pan in the 400 F oven and let it finish cooking, guess all the way through, about 10 minutes.
- To the same skillet, over medium heat add the shallots. Sauté stirring often until tender about 3-4 minutes. Add the peaches. Gently sauté for 2 minutes, turning them over after they just begin to soften and caramelize. Squeeze with a couple of tablespoons of lime juice and drizzle 1 tablespoon honey, stir carefully with the goal of keeping the peaches intact. Once they are heated through turn heat off.
- To serve: Either nestle the chicken back into the skillet with the peaches, squeeze chicken with lime and garnish with cilantro, or place all on a platter, spooning the flavorful pan juices over top, garnishing last.
- Serve with ginger whipped sweet potatoes or baked sweet potato fries, everyday quinoa, or forbidden black rice!