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This is one of those meals that really makes you go hmm! The dressing is light and refreshing—perfect for a summer dinner or even for lunch. It also tastes great at room temperature over some mixed greens.
1 pound boneless, skinless chicken thighs
1 teaspoon Pereg Turmeric
1 teaspoon chili powder
1 teaspoon Haddar Kosher Salt
1/2 teaspoon fresh cracked Gefen Black Pepper
1 tablespoon Gefen Olive Oil
1 shallot or sweet onion, minced
1 2-inch piece of fresh ginger, minced (2 cubes Dorot Gardens Frozen Ginger works fine, too!)
2 cups rice wine vinegar
1 cup granulated sugar
2 fresh peaches, cut into wedges
cilantro, for garnish
Season chicken liberally with seasonings.
Meanwhile, heat olive oil in a saucepan. Sauté the shallot and ginger over medium heat until translucent. Add the vinegar and sugar and bring to a boil to dissolve sugar. Allow to cool slightly.
Grill chicken on outside grill or in a grill pan until golden brown on both sides. (Remember it continues to cook when you take it off the heat, so remove it a bit earlier than when you think it should be ready.) Cover with foil while you finish preparing the dressing.
In the same pan, grill peaches. Add to the cooled dressing mixture. Allow to sit and soften in dressing for about a minute before spooning over chicken. Garnish with chopped cilantro. Serve immediately.
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