Ingredients:
Marinade:
1/4 tsp paprika
1/4 tsp ginger
1/4 tsp cloves
1/8 tsp cayenne
2 tbsp white wine vinegar
1 tbsp lemon juice
Chicken and Sauce:
1 shallot, finely diced
3 cloves garlic, pressed
1/2 tsp paprika
1/2 tsp ginger
1/4 tsp cloves
1/8 tsp cayenne
1 cup white wine
4 ripe peaches, diced
1 lb chicken, bite-sized
Marinate chicken at least 30 minutes in fridge.
Cook shallots and garlic over medium heat. Clear space and toast spices one minute. Add wine, peaches, and chicken; cook until done.
Serve with quinoa or rice with same spices as marinade.
