Peach Chicken

(Adapted from the Joy of Cooking's "Braised Chicken With Fruit" (Joy 1995 edition))
serves 4

- Start preparing rice for 4.
- Slice 4 chicken breasts into fingers
In a small bowl, combine:

• 1 cup peach juice or orange juice
• 1/4 cup honey
• 2 tablespoons lemon juice
• 1/2 tablespoon corn starch (optional, depending on how thick you want the sauce)
• 1/2 teaspoon ground curry powder
• few grinds of the pepper grinder
• 1 teaspoon salt
• 1/8 teaspoon nutmeg
• 1/8 teaspoon ground cloves

- Add the above sauce to the frying chicken and let simmer 5 or 10 minutes to allow the flavor to penetrate the chicken. Now you need the peach pieces. I use one can of peach halves (or you could use two or three fresh peaches) and cut each peach half in four. Put the peaches into the simmering mixture long enough for them to heat up.

Now for the presentation - this is the fun part.

- Arrange the rice to cover about half of the plate as shown below. Place the chicken strips on the rice and place a peach piece on each piece of chicken or every other piece, depending on how much chicken and peach pieces you have.

- Drizzle a few spoonfulls of the sauce over the peaches, chicken and rice.

- Decorate the rest of the plate with other veggies. I like raw baby carrots and broccoli.

Serve and Enjoy!