STOP what you are doing and make this dish before peaches go out of season!! This dish was inspired by one of my favorite accounts, Feeding the Frasers. You can find Sammie and all her amazing recipes on Instagram (@feedingthefrasers) or through her website!
I recently ordered a new cast iron pan and have cooked with it just about everyday since. When I saw this recipe, I was so excited to use my cast iron just to make it! Cast iron pans are great to cook just about anything - my favorite being steak. Since you can get the pan fairly hot, it sears meat and veggies perfectly so you can get a nice crisp with every bite.
Cast iron pans not only make food taste great, but they increase the nutrient density of foods as well. Iron deficiency anemia is a common type of anemia in which an individual becomes so low in iron that they can not produce enough healthy red blood cells. This can cause extreme fatigue, light headedness, pale skin, brittle nails, the list goes on. Individuals with iron deficiency anemia should consider cooking frequently with a cast iron pan as iron from the pan rubs off into food and naturally increases its iron content! Cool, right? Here is the cast iron pan I just purchased and instructions on how to clean your pan (so that it doesn't rust!).
Anyways, give this amazing recipe a try! It's the perfect combo of spicy, sweet, and savory and is FULL of flavor.
Ingredients:
1 pound chicken thighs
2 large heirloom tomatoes
3 tablespoons red wine vinegar
1/4 cup Tunisian harissa (I used @traderjoes Traditional Tunisian Harissa)
1/2 cup tomato basil sauce (I used @primalkitchen Tomato Basil sauce)
2 large handfuls spinach
2 large peaches
6-8 ounces sliced prosciutto
1 package gnocchi (I used @traderjoes Kale Gnocchi)
2 tbsps butter
Extra virgin olive oil
Flakey sea salt
Ground black pepper
Basil, chopped (for serving)
Instructions:
Preheat oven to 400 degrees.
Heat 2-3 tbsp of olive oil in a large cast iron pan on medium-high heat. Once the oil is sizzling, season chicken thighs with salt and pepper and cook on one side for 5-7 minutes.
Take chicken thighs off and set aside.
Roughly chop tomatoes into large cubes and add to hot cast iron pan. Let cook for 3-5 minutes until soft.
To the tomatoes, add red wine vinegar, harissa sauce and tomato basil sauce. Stir and turn to medium-low heat. Let simmer for 5 minutes.
Add spinach to sauce and stir. Let simmer for another 1-2 minutes or until spinach is wilted.
Add chicken back to the sauce (uncooked side down), sliced peaches and prosciutto.
Bake in the oven for 10 minutes and broil at the end for 2-3 minutes until prosciutto is crispy and chicken is nicely browned on top.
While chicken is baking, melt butter in a large sauce pan. Once butter is melted and browned, add gnocchi and cook for 7-10 minutes.
Serve gnocchi immediately with harissa chicken, crispy prosciutto and peaches. Top with extra sauce and chopped basil.
Enjoy!