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“I made this as a "cupboard surprise". It uses tinned peaches and I also added some fresh pineapple that was in the fridge. It came out so successfully that I am saving the recipe.”
READY IN:
55mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Slice the onion into small pieces and place in a large saucepan.
  2. Crush the garlic and add to the pan.
  3. Add the olive oil and saute the onion and garlic with the oregano over a medium heat for two minutes.
  4. Add the chicken pieces and continue to cook, browning the chicken.
  5. Add the peaches including the syrup and also any pineapple pieces.
  6. Bring to a boil and cook over a low heat for about 30 minutes.
  7. Add the cornflour to the (hot) stock and stir in a separate jug or mug.
  8. When mixed, add to the chicken and peaches and cook for a further 5 mins to thicken the sauce.
  9. Serve with rice.

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