Sweet and spicy dinner (Print Version)

# Ingredients:

→ For the Chicken

01 - 2 pounds boneless, skinless chicken thighs
02 - 1 teaspoon kosher salt
03 - ½ teaspoon black pepper
04 - ½ teaspoon chili powder
05 - 2 tablespoons olive oil for cooking

→ For the Peach Glaze

06 - ½ cup peach preserves
07 - 1 tablespoon olive oil
08 - 1 teaspoon soy sauce
09 - 1 teaspoon apple cider vinegar
10 - 1 teaspoon Dijon mustard
11 - ½ teaspoon minced garlic
12 - ½ teaspoon kosher salt
13 - ⅛ teaspoon black pepper
14 - ⅛ teaspoon red pepper flakes

→ Fruits and Veggies

15 - 2 ripe yellow peaches, pitted and sliced
16 - 1 medium jalapeño pepper, thinly sliced

# Instructions:

01 - Mix together peach preserves, olive oil, soy sauce, apple cider vinegar, Dijon mustard, minced garlic, salt, black pepper, and red pepper flakes in a bowl until smooth. Set this aside while you cook the chicken.
02 - Pat the chicken thighs dry with paper towels. In a small bowl, mix together the salt, pepper, and chili powder, then sprinkle this seasoning evenly over both sides of the chicken.
03 - Heat the olive oil in a large skillet over medium heat. Add the chicken thighs and cook for 5 minutes until they're golden brown. Flip them over, lower the heat to medium-low, and cook another 5 minutes until they reach 165°F inside.
04 - Move the cooked chicken to a plate and cover loosely with foil to keep it warm while you make the sauce.
05 - In the same skillet, turn the heat back to medium and add the sliced jalapeños. Let them cook for about 3 minutes, then add the sliced peaches and cook for another 3 minutes until everything softens a bit.
06 - Pour your peach glaze mixture into the skillet with the jalapeños and peaches. Stir everything around to coat the fruit and peppers with the glaze.
07 - Put the chicken back in the skillet, spooning some of the peach and jalapeño mixture over each piece. Let everything warm up together for about 1-2 minutes, then serve while hot.

# Notes:

01 - For a milder version, remove the seeds from the jalapeño before slicing.
02 - This dish is perfect for summer when fresh peaches are in season and at their sweetest.
03 - Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.

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