So many peaches in the market this week. Peach season is now with us. I met local farmer Joseph and the ambundance of peaches on his land is almost surreal. I love the combination of peaches with grilled chicken. Here is something light and a wonderful marriage of flavors.
You will need :
1 large peach, skin on cut in thin segments
1 scallion (finely chopped)
1 red chili deseeded and finely chopped
Juice of 1 lime
4 boneless chicken thighs (cut into chunks)
Arugula according to preference
2 spoons chopped cilantro
1 teaspoon peanut oil and a few drops sesame oil mixed in three spoons of mayonnaise
Handful of cranberries
Handful of toasted flaked almonds
Maldon salt and freshly ground pepper
Arrange the arugula leaves on a plate and place the peach slices around the dish. Put the chunks of chicken into the middle of the plate. I grilled my chicken pieces with just a bit of sea salt, olive oil and freshly ground pepper on baking paper. The boneless thighs are delicious.
Squeeze some lime juice all over. Make the dressing using peanut oil, a few drops of sesame and mayonnaise and three spoons of water. Stir until the mixture combines and has a smooth and even texture.
Sprinkle the ground coriander all over the dish very lightly and then pour the mayonnaise mix sparingly over the chicken. Sprinkle and garnish with toasted flaked almonds and the dried cranberries. Cut a few very fine slivers of fresh red chili and again sprinkle sparingly on the chicken with dressing. Use a lime slice as garnish.