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SPICED CHICKEN AND PEACHES

Category:    Chicken
Yield: 6 servings
 
      2 tb Vegetable oil                       1 cn Sliced peaches in extra
      1    Broiler-fryer, cut into                  -light syrup (16 oz)
           -pieces                             3 tb Vinegar
    1/2 ts Salt                                1 tb Prepared mustard
    1/4 ts Ground pepper                     1/4 ts Ground cinnamon
      1    Chicken bouillon cube             1/4 ts Ground allspice
    1/2 c  Hot water                         1/8 ts Ground cloves
 
  Heat oil in a large skillet over medium-high heat.  Cook chicken for about
  10 minutes, turning occasionally, until browned on all sides. Drain and
  discard oil.  Sprinkle chicken with salt and pepper. Meanwhile, in small
  bowl, dissolve bouillon cube in water to make broth. Drain peaches and
  reserve syrup.  Stir 1/2 cup reserved syrup into broth along with vinegar,
  mustard, cinnamon, allspice, and cloves; mix well. Pour mixture over
  chicken.  Reduce heat to low, cover, and simmer for 15 minutes. Remove
  cover and add peaches; cook over medium heat until liquid is reduced and
  chicken is fork tender, about 15 minutes.  Serve immediately over cooked
  rice.
  
  Makes about 6 servings.
  
  [Woman's Day  MEALS IN MINUTES  August 1985]
 

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