Roasted Chicken Thighs with Peaches, Basil and Ginger

from The New York Times, July 22, 2009
via Anne Halsted

serves 4

1/2 pound hard peaches
1 pound boneless skinless chicken thighs, cut into 1-inch strips
2 tablespoons extra virgin olive oil
2 tablespoons dry (fino) sherry
2 tablespoons fresh basil, chopped and divided
2 garlic cloves, minced
1 inch piece fresh ginger root, grated
1/2 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper

Preheat oven to 400 degrees. Halve peaches, remove pits and slice into 1/2 inch thick pieces.

In a 9 inch by 13 inch pan, toss all ingredients except 1 tablespoon basil. Roast until meat is cooked through and peaches are softened, about 20 minutes. Garnish with remaining basil. Sauce will be thin, so serve with couscous or rice, or with crusty bread to mop up sauce.

Tasty, quick and easy! It’s a nice recipe for those peaches that just will not ripen.