Hello everyone, Jess here.
Tonight we had yet another complete transformation of our leftover roasted chicken! I’ve been making an adaptation of this recipe since first reading about it in Real Simple Magazine 10 years ago. The thought of peaches and chicken intrigued me and I loved how quickly I could whip together this tasty meal. I love that it’s 15 minutes from pan to plate. I must admit that when I was first making this dish a decade ago, my chicken was far from local and my peaches required a can opener. With a few upgrades in ingredients over the years, this recipe has become less about convenience and more about actual taste.
If you didn’t preserve any peaches over the summer, the canned version works, but trust me when I say that it’s worth the time to preserve these summer beauties for winter use such as this! If you’ve any parsley cubes in oil in the freezer, or fresh parsley available, it’s a great addition!
Gather the following ingredients:
- 1 10 ounce box of couscous (if avoiding the boxed version, about 3 cups cooked)
- about 2-3 peaches (fresh ripe or preserved)
- 1 tablespoon brown sugar
- 1 1/2 tablespoons red wine vinegar
- pinch of nutmeg
- clove of garlic
- chopped cooked leftover chicken
- Juice from 1 orange
- (optional) cube of packed frozen parsley in oil or 1/4 cup fresh parsley, coarsely chopped
My husband has always loved this dish. My kids are still lukewarm on this dish, I think the thought of warm peaches with chicken along with the tangy-ness freaks them out a bit. Thankfully they love couscous, so that helps!