Curry Chicken With Peaches

• 1 tablespoon olive oil
• 2 lbs chicken breasts
• 2 fresh peaches, skinned and sliced (reserve 8 slices for garnish)
• 2 tablespoons lemon juice
• 2 shallots, thinly sliced
• 2 teaspoons grated gingerroot
• 2 garlic cloves, minced
• 1 teaspoon curry powder
• 2 teaspoons cumin
• 1/2 teaspoon whole cloves
• 3/4 cup chicken stock
• 1 tablespoon cider vinegar
• 1 teaspoon cayenne pepper

1. Heat the olive oil in a skillet, add chicken and lightly brown (about 3 minutes a side).
2. Transfer chicken to Crock-Pot and top with peaches and shallots.
3. Toss the remaining 8 peach slices with lemon juice and refrigerate.
4. Combine remaining ingredients in a bowl, whisk to combine and pour over chicken.
5. Cook on High for 3 - 3 1/2 hours.
6. When finished garnish the chicken with the reserved peaches.
7. * To skin a peach, either use a peeler OR make an "x" at the bottom of the peach with a knife, submerge the peach into simmering water for 10 - 20 seconds. Cool under running water or in an ice water bath. When cool enough to handle, use a paring knife to easily peel away skin.

olive oil, chicken breasts, peaches, lemon juice, shallots, gingerroot, garlic, curry powder, cumin, whole cloves, chicken stock, cider vinegar, cayenne pepper

Taken from www.food.com/recipe/curry-chicken-with-peaches-171873 (may not work)