Curry Chicken With Peaches

Total Time
4hrs 5mins
Prep 35 mins
Cook 3 hrs 30 mins

A recipe listed on the Crock-Pot website. The original has raisins but I've left those out in order to make it work for the Fat Flush Plan, Phase 2.

Ingredients Nutrition

Directions

  1. Heat the olive oil in a skillet, add chicken and lightly brown (about 3 minutes a side).
  2. Transfer chicken to Crock-Pot and top with peaches and shallots.
  3. Toss the remaining 8 peach slices with lemon juice and refrigerate.
  4. Combine remaining ingredients in a bowl, whisk to combine and pour over chicken.
  5. Cook on High for 3 – 3 1/2 hours.
  6. When finished garnish the chicken with the reserved peaches.
  7. * To skin a peach, either use a peeler OR make an “x” at the bottom of the peach with a knife, submerge the peach into simmering water for 10 – 20 seconds. Cool under running water or in an ice water bath. When cool enough to handle, use a paring knife to easily peel away skin.
Most Helpful

Very tasty and beautifully presentable dish. I did use the raisins (currants); added them right into the crock along with the peaches and shallots. I did not use any olive oil, and I used a can of "no sugar added" peaches instead of fresh, but everything else was as written, and all the flavors balanced very well. I served this over couscous, with a side of green beans.

yogiclarebear April 03, 2007