Finally got this recipe to where I wanted it.
Mats
2.5 lbs chicken thighs, bones and skin removed
1 Tbsp oil
16oz canned peaches in juice
1/2c (about half a can) frozen orange juice concentrate
1/2c malt vinegar
1Tbsp brown sugar
1tsp dried basil
1/2 tsp salt
1/4 tsp ground cloves
1/2 tsp ground cinnamon
1/8 tsp pepper
How-to
Trim the fat off the chicken thighs, remove the bones and skin, then cut the chicken into bite-sized chunks
Drain the peaches and reserve the liquid
Heat the oil in a large pan over medium heat and saute the chicken bits for 4 minutes, stirring often.
Add the OJ concentrate, malt vinegar, reserved peach juice, and spices to the chicken and stir.
Cover and simmer on low heat for 25 minutes
Remove the cover and add peaches.
In a separate small dish, mix 1 tsp cornstarch and 1/4c water to make a slurry. Add to the chicken mixture and stir. Cook on low heat 3 minutes or until peaches are warmed and the sauce is thickened.
Serve over rice.
