The Fancy Fork: Spicy Basil Peach Glazed Chicken Thighs 


Welcome back to the Fancy Fork! Your seasonal produce insight and farm-style recipes that are made to satisfy. 

The month of September is an exciting time because summer produce is still going strong but beginning to taper off towards more hearty vegetables that can stand the upcoming frost. Some vegetables in season this month include bell peppers, carrots, corn, collard greens, garlic, green beans, kale, onions, swiss chard, potatoes, spinach, beets and Brussels sprouts. A few seasonal fruits include melon, pomegranates, raspberries, tomatoes, avocado, apples, pears, dates and bananas. 

This month’s recipe will be highlighting those sweet peaches we will soon be missing. While July is the peak of peach season, you may still be able to find the last round at your local farmers market or grocery shelves. And, you’ll be shocked at just how nutritious fresh peaches are! Studies have shown that peaches may help prevent stress and anxiety, boost immunity and digestive systems, as well as help maintain healthy skin and eyes. Studies also show a proper diet including peaches may help combat obesity-related disorders, reduce risk of cardiovascular and bone diseases, and help prevent hypokalemia. It’s healthy and a delicious sweet treat!

Spicy Basil Peach Glazed Chicken Thighs 

Servings: 4

Prep time: 10 minutes

Cook time: 12 minutes

Total time: 22 minutes


  • 1 – 1 1/2 lbs. Chicken Thighs, boneless and skinless
  • 2 T Olive Oil
  • 2-3 Peaches, pitted and sliced
  • 2 Jalapeños, sliced or chopped
  • 2 Shallots, sliced
  • 2 Garlic Cloves, minced
  • 1/4 cup Maple Syrup
  • 1/2 tsp. EACH: Salt, Black Pepper, Ground Cinnamon
  • 1/3 cup Fresh Basil
  • 1 Lemon
  • Cooked Basmati Rice, for serving


  1. Add the olive oil to a large skillet over medium high heat. Heat up the olive oil until it simmers, about 1-2 minutes. 
  2. Add the chicken thighs and sear until browned on both sides. 
  3. Add the peaches, jalapeños, shallots and garlic. Stir together. 
  4. Add the salt, black pepper, cinnamon and maple syrup. Stir together then saute until the peaches are tender, about 5-6 minutes. 
  5. Add 1/3 cup water to de-glaze the skillet, then stir in the lemon juice and chopped basil. Cover with a lid or reduce heat to medium to continue cooking until chicken is fully cooked, about 5-6 minutes. 
  6. Enjoy warm over cooked basmati rice!

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