Chicken With Peaches
|Onion||1 , chopped|
|Green pepper||To Taste, seeded and sliced|
|Ground cinnamon||1 Teaspoon|
|Canned peach slices||5 Ounce (1/2 Of 10 Ounce Can)|
|Stock||2⁄3 Cup (10.67 tbs)|
|Watercress||1 (For Garnish)|
Melt the margarine in a pan and fry the chicken for 15 minutes, turning frequently; remove from the pan.
Add the onion, green pepper and cinnamon to the pan and saute until soft.
Drain the juice from the peaches and reserve.
Blend 1 tablespoon of the juice with the cornflour (cornstarch).
Add the remaining juice to the pan with the stock, chicken and salt and pepper to taste.
Bring to the boil, cover and simmer for 10 minutes.
Add the peaches and the blended cornflour (cornstarch).
Continue to cook for 10 minutes.
Transfer to a warmed serving dish and garnish with watercress.
Cooking time: 40 minutes