INGREDIENTS
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1 lb. boneless, skinless chicken thighs
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1 1/2 tablespoons canola oil, divided
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1/4 cup finely chopped sweet onion
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1/2 teaspoon minced fresh rosemary
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1/3 cup coconut palm sugar (or can substitute with brown sugar)
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2 tablespoons apple cider vinegar
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2 teaspoons Dijon mustard (I used one teaspoon each of wholegrain mustard and smooth Dijon)
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1/2 teaspoon salt, divided
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3 medium ripe peaches, pitted and chopped
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1/4 teaspoon pepper
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