Ingredients

Cooking oil
3/4 c flour
1 t. salt
1/4 t. pepper
1/2 t. paprika
6 chicken thigh and leg pieces. Or breast halves
1 c orange juice
1 1/2 c sliced peaches
1 small red pepper sliced
2 jalapeños seeds removed and minced
2 tbs. Brown sugar
2 T. vinegar
1 t. nutmeg
1 t. dried leaf basil
1 clove garlic minced

Directions

1. Heat 1/2 inch of oil in large skillet over medium high heat. Combine flour, salt, pepper, and paprika. While oil is heating dredge chicken on all sides.
2. While chicken is browning, combine orange juice, peaches and peppers with brown sugar, vinegar, nutmeg, basil and minced garlic in a sauce pan heat mixture over medium heat.
3. Reduce to medium low and simmer for 10 minutes.
4. Remove chicken from skillet when it is browned and pour off excess fat.
5. Replace chicken and pour the peach sauce mixture over the top.
6. Cover and simmer for 20 to 25 minutes until chicken is cooked through.
7. Serve with a rice pilaf.