Curry Chicken With Peaches

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.

• Ready In: 4 hrs 5 mins
• Serves: 8

Ingredients

• 1  tablespoon olive oil
• 2  lbs chicken breasts
• 2  fresh peaches, skinned and sliced (reserve 8 slices for garnish)
• 2  tablespoons lemon juice
• 2  shallots, thinly sliced
• 2  teaspoons  grated gingerroot
• 2  garlic cloves, minced
• 1  teaspoon curry powder
• 2  teaspoons cumin
• 1⁄2 teaspoon whole cloves
• 3⁄4 cup  chicken stock
• 1  tablespoon cider vinegar
• 1  teaspoon cayenne pepper

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.