Rhea's Rundown
This perfect summer meal will only take you 25 minutes to put together. Grilled peaches are the main attraction of this dish, but don’t overlook the spiced chicken. A grind of toasted cumin, fennel, and coriander seeds is combined with lime rind, lime juice, honey, salt, and pepper for a sensational chicken rub. The whole thing is topped off with cilantro and purple scallions, if you can get your hands on them. They have a mild, sweet flavor and a beautiful color; but greens onions will do just fine.
Ingredients – Serves 4
- 1 ½ teaspoons cumin seeds
- 1 ½ fennel seeds
- 1 ½ teaspoons coriander seeds
- 1 ½ teaspoons grated lime rind
- ¼ cup fresh lime juice, divided
- 4 teaspoons honey, divided
- ¾ teaspoon kosher salt, divided
- ½ teaspoon freshly ground black pepper, divided
- 4 (6-ounce) skinless, boneless chicken east halves
- Cooking spray
- 3 peaches, pitted and quartered
- ½ cup chopped fresh cilantro
- 1 tablespoon extra-virgin olive oil
- 2 large purple scallions or spring onions, thinly sliced
Directions
1. Place first 3 ingredients in a small skillet over medium heat; toast, shaking the pan occasionally, for 2 minutes or until fragrant. Remove from heat; coarsely grind spices using a mortar and pestle or spice grinder.
2. Combine 2 teaspoons spice mixture, lime rind, 2 tablespoons juice, 2 teaspoons honey, ½ teaspoon salt, and ¼ teaspoon pepper in a large bowl. Add chicken; toss to coat. Let stand 10 minutes.
3. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add chicken; cook 12 minutes or until a thermometer registers 155°, turning once. Transfer chicken to a plate; let stand 5 minutes. Thinly slice each chicken east across the grain.
4. Recoat pan with cooking spray. Add peaches; grill 3 minutes, turning once to mark the cut sides. Transfer peaches to a cutting board; coarsely chop. Transfer peaches and their juices to a large bowl. Add remaining 1 teaspoon spice mixture, remaining 2 tablespoons lime juice, remaining 2 teaspoons honey, remaining ¼ teaspoon salt, remaining ¼ teaspoon pepper, cilantro, olive oil, and scallions. Serve chicken with salsa and lime wedges, if desired.
“Spiced Chicken with Grilled Peach Salsa.” Cooking Light: Summer Cookbook. Time Inc. Lifestyle Group. 2014. Print.
Rhea Torreon
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