Eosinophilic Esophagitis Friendly Peach Glazed Chicken
Total time1 hr
Prep time15 min
Cook time45 min
4.7(23)
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Learn more →Ingredients
4 servings
For the chicken
- 4 bone-in, skin-on chicken thighs (about 2 lb total)
- 1 tbsp olive oil
- ½ tsp salt
For the glaze
- 2 large ripe peaches, peeled, pitted, and roughly chopped (about 1 ½ cups)
- 2 tbsp honey
- 1 tsp fresh ginger, finely grated
- 1 tbsp low-sodium soy sauce
Chef's tipCoconut aminos are sweeter and less salty; taste and adjust the seasoning. - ¼ tsp sweet paprika
For serving
- 1 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Pat the chicken thighs thoroughly dry with paper towels and season all over with the salt.
- 2
Heat the olive oil in a 12-inch oven-safe skillet over medium-high heat until shimmering. Place the chicken thighs skin-side down and sear undisturbed for 6–7 minutes, until the skin is deep golden and releases easily from the pan.
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