Name: Jalapeño-Peach Chicken Thighs with Creamy Avocado & Artichoke Salad
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 (170 ml) jars artichoke hearts, marinated; 1 ½ avocados; 1.36 kg chicken thighs, boneless skinless; 3 cloves garlic; 3 jalapeño peppers; 1 ½ lemons; 6 peaches; 1 ½ heads romaine lettuce; basil, dried; black pepper; Dijon mustard; extra virgin olive oil; honey; mayonnaise; salt; white wine vinegar

Jalapeño-Peach Chicken Thighs with Creamy Avocado & Artichoke SaladJalapeño-Peach Chicken Thighs with Creamy Avocado & Artichoke Salad — a 40-minute dinner recipe with 16 ingredients, serving 6.Ingredients

3 (170 ml) jars artichoke hearts, marinated

1 ½ avocados

1.36 kg chicken thighs, boneless skinless

3 cloves garlic

3 jalapeño peppers

1 ½ lemons

6 peaches

1 ½ heads romaine lettuce

basil, dried

black pepper

Dijon mustard

extra virgin olive oil

honey

mayonnaise

salt

white wine vinegar

Instructions

Preheat oven to 205°C (400°F).

Preheat a large skillet over medium-high heat.

While the skillet heats up, pat the chicken thighs dry with paper towels and place on a plate; season with salt and pepper on both sides.

Once the skillet is hot, add oil and swirl to coat the bottom. Working in batches, add chicken and pan-fry, without turning, until golden underneath, 5-6 minutes. When the chicken is golden, transfer to a large baking dish, cooked-side facing up. (The chicken will not be cooked all the way through.)

Meanwhile, wash and dry the fresh produce.

Quarter peaches lengthwise (around the pit); twist quarters to separate, then remove and discard pits. Cut each quarter into wedges and place in a large bowl.

Quarter jalapeño peppers lengthwise; seed and remove ribs with a spoon. Small dice and add to the bowl with the peaches. (Be careful with jalapeños; do not touch your eyes and ensure you wash your hands after handling or wear gloves while preparing.)

When the chicken is done, zest and juice lemons into the baking dish; top chicken with peaches and jalapeño, then drizzle with honey (reserve bowl for the next step). Place baking dish in the oven and bake until the chicken is cooked through, 18-20 minutes. Remove from oven.

While the chicken is cooking, peel and mince garlic; transfer to the reserved bowl. Add mayo, vinegar, honey, Dijon, and spices. Whisk to combine the dressing.

Drain and thinly slice artichokes; add to the bowl with the dressing.

Halve and pit the avocados; slice crosswise while still in the skin and scoop out with a spoon. Add to the bowl.

Chop or tear romaine into bite-sized pieces. Add to the bowl and toss to combine the salad.

To serve, divide salad, chicken, and peaches between plates. Enjoy!

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