"Strawberry Blonde" Chicken (Sorry, it uses no strawberries)

Name: "Strawberry Blonde" Chicken (Sorry, it uses no strawberries)
Total time: 3300 s
Yield: 8 servings
Cuisine: American
Ingredients: 4 small blonde bell or banana peppers, diced; 4 medium peaches, sliced; 2 mangos, peeled and sliced; 2 limes, juiced; 1 rounded teaspoon minced garlic or 3 large cloves; 1/2 large sweet Myan onion, diced; as needed extra virgin olive oil; to taste Himalayan Pink Salt; 6-8 Frozen boneless, skinless chicken thighs; food processor; sharp chef's knife; cutting board; cast iron skillet; scraper; large (13x9 or larger) deep-dish glass or ceramic baking dish; plus cooking utensils

Misti Cleveland @Truffles4Truffle

I named it, "Strawberry Blonde Chicken" because of the light orange color of the sauce and the use of blonde bell peppers. (Sorry to disappoint anyone looking for a strawberry recipe!)
Why this sauce? Well, I have a prolific peach tree and I mean prolific! We probably got 500 peaches this year! So I was looking for ways to use them up, besides giving them away, and making pie, cobbler, waffles, syrup and jam. So I used an idea I found to create this dish. It's really yummy. The recipe says 6-8 thighs because they vary in size. Just use however many will fit in your largest deep-dish baking dish. 🙂 Great for a potluck if you make it with wings instead of thighs. If you make wings, there is enough sauce for 2 baking pans of them. If you want, you can successfully cut the recipe in half for one pan of wings.

Prep time is about 45 min - 1 hr. depending on how fast of a chopper you are. 🙂

Misti Cleveland @Truffles4Truffle

Prep time is about 45 min - 1 hr. depending on how fast of a chopper you are. 🙂

Saved

Ingredients

45-55 minutes

8 servings

4small blonde bell or banana peppers, diced
4medium peaches, sliced
2mangos, peeled and sliced
2limes, juiced
1rounded teaspoon minced garlic or 3 large cloves
1/2large sweet Myan onion, diced
as neededextra virgin olive oil
to taste Himalayan Pink Salt
6-8Frozen boneless, skinless chicken thighs
Equipment
food processor
sharp chef's knife
cutting board
cast iron skillet
scraper
large (13x9 or larger) deep-dish glass or ceramic baking dish
plus cooking utensils

Saved

Steps

45-55 minutes

1

PREHEAT oven to 375°F.
2

Dice onion and sauté in olive oil until translucent and edges are golden.
3

While the onions cook, peel and slice the mangos. Peel and slice peaches. Put in large food processor bowl. (You may notice that the blade attachment isn't in place yet in the picture. Please don't make the same mistake! lol)
4

Dice peppers and add to fruit. Add garlic and lime juice to bowl. When sautéd, add the onions.
5

Puree the mixture, scraping edges as needed.
6

Drizzle olive oil in bottom of pan. Add 8 chicken thighs or whole bag of wings. Salt to taste. Cover with sauce and bake for 30 minutes. Cover with foil and return to oven for the remainder of the cooking time. Check for doneness (juices from chicken should run clear).