Name: Peach Chile Chicken with Black Garlic
Yield: 4 servings
Ingredients: 1 (15 oz.) can peaches in light syrup; 1 Tbsp. olive oil; 1 1/2 Tbsp. Dijon mustard; 2 Tbsp. white wine vinegar; 1/4 cup honey; 4 boneless chicken breasts

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Peach Chile Chicken with Black Garlic

Recipe by Marlene Stabin, Savory Spice customer

A quick-to-prepare marinated chicken and sauce that balances chile heat and fruity sweetness.

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Serves 4 servings

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Ingredients

1 (15 oz.) can peaches in light syrup

1 tsp. Ancho Chile Powder

1/2 tsp. Habanero Chile Powder

1/2 tsp. Ground Ceylon "True" Cinnamon

1 tsp. Smoked Spanish Sweet Paprika

1 Tbsp. olive oil 1 1/2 Tbsp. Dijon mustard 4 Black Garlic Cloves

1/2 tsp. Ground Ginger

2 Tbsp. white wine vinegar 1/4 cup honey 4 boneless chicken breasts

Ground Ceylon Cinnamon

Black Garlic Bulbs

Directions

Combine all ingredients, except for chicken breasts, in a blender. Puree until well combined. Reserve half of puree mixture for sauce. In a food storage bag, combine chicken breasts with half of puree and shake well to coat. Marinate in refrigerator for 3 to 4 hours. Remove chicken from marinade and heat grill to medium-high heat. Cook chicken 4 to 5 min. per side, or until it reaches a 165-degree internal temperature. Warm sauce in pan to desired temperature. Spoon sauce over chicken breast and serve.