Curry Chicken With Peaches - cooking recipe

Ingredients

1 tablespoon olive oil
2 lbs chicken breasts
2 fresh peaches, skinned and sliced (reserve 8 slices for garnish)
2 tablespoons lemon juice
2 shallots, thinly sliced
2 teaspoons grated gingerroot
2 garlic cloves, minced
1 teaspoon curry powder
2 teaspoons cumin
1/2 teaspoon whole cloves
3/4 cup chicken stock
1 tablespoon cider vinegar
1 teaspoon cayenne pepper

Preparation

Heat the olive oil in a skillet, add chicken and lightly brown (about 3 minutes a side).
Transfer chicken to Crock-Pot and top with peaches and shallots.
Toss the remaining 8 peach slices with lemon juice and refrigerate.
Combine remaining ingredients in a bowl, whisk to combine and pour over chicken.
Cook on High for 3 - 3 1/2 hours.
When finished garnish the chicken with the reserved peaches.
* To skin a peach, either use a peeler OR make an \"x\" at the bottom of the peach with a knife, submerge the peach into simmering water for 10 - 20 seconds. Cool under running water or in an ice water bath. When cool enough to handle, use a paring knife to easily peel away skin.