Roasted chicken thighs with peaches, basil and ginger from A Good Appetite at The New York Times by Melissa Clark

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Notes about this recipe

  • mfto on September 01, 2016

    This is a simple but delicious recipe. That is, it's delicious if you have delicious peaches. Ms. Clark says even if your peaches are not great, you will still be OK. I beg to differ. Although my peaches were from a farmers' market, they were way below great. I followed the suggestion of a commenter who suggested adding 1 teaspoon of maple syrup. Believe me, my peaches needed much more than 1 teaspoon, still I did as I was told. However a little maple syrup is a good idea even if your peaches are great. Also she said nothing about peeling the peaches but if I ever find great peaches that are not extremely ripe, I will peel. I assembled the dish 2 hours ahead and kept it in the fridge. I would do this again but my husband had the idea of soaking the cut peaches in a light sugar solution if they are not great peaches. Might try it. The basic dish is really good. In the fall, I might sub sweet potatoes, apples, or dried apricots or prunes for peaches..

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