with DelMonte

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Chicken thighs with peaches and rosemary compote

Chicken thighs with peaches and rosemary compote

4 - 6
20 min
45 min
Sliced Peaches in 100% fruit juice from concentrate



4 green onions, sliced

1 onion, chopped

3 cloves garlic

1 bunch fresh parsley, coarsely chopped

1 green pepper, chopped

1 red pepper, chopped

2 Scotch Bonnet peppers, coarsely chopped

1/3 c (75 ml) olive or vegetable oil

1/3 c (75 ml) lime juice

Chicken tighes with peaches and rosemary

4-6 chicken legs

2 tbsp (30 ml) marinade

2 tbsp (30 ml) Cajun spices

1 tbsp (15 ml) paprika

10 slices of Del Monte peaches

1/2 c (125 ml) Del Monte light peach juice syrup

1 tbsp (15 ml) olive oil

2 tsp (10 ml) butter

1 tbsp (15 ml) lime juice

2 sprigs of fresh rosemary

1 pepper, chopped

Salt and pepper


Marinating time: min. 1 hour
Can be frozen

  1. Preheat oven to 350 °F (180 °C).
  2. In a food processor or blender, add all marinade ingredients.  Process the mixture until smooth and pour into a mixing bowl.
  3. Coat the chicken in the marinade. Add the following spices: Cajun, paprika, salt and pepper to taste.  Let marinate for at least 1 hour.
  4. Place the chicken on a non-stick baking sheet or in an ovenproof dish.  Bake for about 45 minutes. Finely chop the pepper and set aside.
  5. Meanwhile, heat olive oil and butter in a pan on medium-high.  Add the peaches and cook stirring gently for about 2 ½ minutes or until golden. Deglaze with the light peach juice syrup.  Add the lime juice, rosemary sprigs and reduce by half.
  6. Finish the chicken thighs by adding the minced pepper.  For serving, place the chicken on a plate and garnish with peaches, syrup and cooking juices.