Recipe by Brynie Greisman

Chicken Steaks with Peach-Cranberry Glaze

Meat Meat
Easy Easy
4 Servings
Allergens

Contains

- Tree nuts
2 Hours, 20 Minutes
Diets

Ingredients

Chicken Steaks

  • 1 onion, sliced in half-moons

  • 3 cloves garlic, sliced

  • 4 chicken steaks

  • 4 tablespoons apple juice concentrate or maple syrup

  • 2 tablespoons Telma Sweet Chili Sauce

  • 1 tablespoon Gefen Olive Oil

  • 1–2 teaspoons smoked paprika

  • 1 teaspoon garlic powder

  • 1/2 teaspoon Dijon mustard

  • salt, to taste

  • 1 3.5-ounce (100-gram) bag Gefen Chestnuts

Peach-Cranberry Glaze

  • 3 shallots, sliced

  • 4 canned peach halves, such as Gefen, quartered

  • small handful dried cranberries

Directions

Prepare the Chicken Steaks

1.

Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a roasting pan with Gefen Parchment Paper.

2.

Place onion and garlic on the bottom of the pan. Spray with cooking spray. Add the chicken.

3.

Combine apple juice, sweet chili, oil, paprika, garlic, mustard, and salt. Smear the mixture evenly all over the chicken.

Prepare the Peach-Cranberry Glaze

1.

Scatter shallots, peaches, and cranberries between the chicken pieces. Drizzle honey over everything.

Bake and Serve

1.

Cover and bake for one hour. Add the chestnuts, then bake for another 45 minutes. Uncover and bake for another 15 minutes.

2.

Baste chicken several times while baking. After uncovering, add 1/2 cup water, if necessary.

3.

Serve over rice, quinoa, or sweet potatoes.

4.

This dish freezes well.

Credits

Prop Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui and Shaindy Sturman

Chicken Steaks with Peach-Cranberry Glaze

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