Monday, July 7, 2014

Grilled Chicken and Peaches with a Curried Tomato and Shallot Vinaigrette

As I was reading through a stack of magazines this weekends, I found several recipes that I was anxious to try. One recipe that I saw was for grilled chicken with curried peaches. It caught my eye because of the use of fruit in it. After actually reading the recipe, I knew I had to change it up because in the recipe I clipped, the peaches were not grilled. I am a fan of cooked fruits in my main dish, so I simply had to modify. My husband was a little bit skeptical of the peaches (and maybe the word curry), but after trying one of the peaches decided that he liked it even better than the tomatoes (have I mentioned that he is a huge fan of fresh tomatoes in dishes). I liked the idea that the vinaigrette gets added to the cooked chicken, rather than serving as a marinade. It really helped make the chicken tender and flavorful. We served it over brown rice, which absorbed the vinaigrette and also had a nice flavor.

This recipe is a definite keeper for my family.

Grilled Chicken and Peaches with a Curried Tomato and Shallot Vinaigrette
Serves: 4

4 boneless, skinless chicken breasts
3 tablespoons olive oil
1 tablespoon cider vinegar
1/2 teaspoon curry powder
2 peaches, pitted and cut into wedges
2 tomatoes plum
1 shallot thinly sliced


Preheat gas grill.

Brush 1 tbsp of olive oil on peaches and chicken. Salt and pepper the chicken.

Grill chicken until cooked through. At the same time, grill the peaches, offset from the heat (on shelf or side of grill opposite flames). If you want to give it some grill lines, you can put it directly over the heat for the last couple of minutes but they get warmed through and tender offset from the heat.

In a large bowl, whisk together vinegar, curry and the remaining 2 tbsp of olive oil. Season with salt and pepper. Add tomatoes and shallots. Set aside.

When the chicken is done, arrange on a platter. Add the peaches to the vinaigrette and toss gently to coat. Spoon the mixture on top of the chicken.

Top with chopped parsley or cilantro, if desired.


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