Roasted Chicken Thighs With Peaches, Basil and Ginger By Melissa Clark, NYT Cooking


½ pound hard peaches (about 1 large or 2 to 3 small ones, see note)

1 pound boneless, skinless chicken thighs, cut into 1-inch strips

2 tablespoons extra virgin olive oil

2 tablespoons dry (fino) sherry

2 tablespoons chopped fresh basil

2 garlic cloves, minced

1 inch-long piece fresh ginger root, grated

½ teaspoon kosher salt

½ teaspoon freshly ground black pepper

 Crusty bread or rice for serving

Get full recipe👇🏻


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