Winner of Summer Fruits Recipe to Win Contest!

BC Tree Fruits and Predator Ridge are pleased to announce the winner of the Summer Fruits Recipe to Win contest is Joanna Ouellet! Joanna submitted a recipe for Peach and Ginger Glazed Chicken on Cedar Plank with Peach, Cherry and Basil Salsa that Predator Ridge's Executive Chef Jeff just couldn't resist. Her winning recipe will be feature at Chef Jeff's restaurant, the Range, for one week.

Joanna also won a two night stay at Predator Ridge, a VIP Orchard Tour, dinner for two at the Range and seasonal fruit for three months from BC Tree Fruits. Congratulations!

Here is the recipe!

Peach and Ginger Glazed Chicken on Cedar Plank with Peach, Cherry and Basil Salsa

Ingredients

8 chicken thighs
1 cedar plank

Serves 4

Glaze:
2 peaches, cored and quartered
1 Tbsp. butter
1 Tbsp brown sugar
2 cloves garlic
2 Tbsp. fresh ginger
2 Tbsp. soy sauce
1 Tbsp. chili sauce
1 Tbsp. oil
1 Tbsp. rice vinegar
salt and pepper

Salsa:
2 peaches, cored
8 cherries, pitted
juice of half a lime
4-6 leaves of basil

Soak the plank in water for at least an hour.  For the glaze, melt the butter and add the sugar in a small pan on medium heat.  Add the peaches and cook until caramelized and soft, about 8-10 minutes. Mix the soy sauce, chili sauce, oil and vinegar in a bowl.  Put the peaches, the ginger and garlic in a food processor and blend until smooth. Add to the soy sauce mixture. Preheat the barbeque on medium-high heat.  Put the chicken on the plank, season with salt and pepper. Spoon the glaze over the meat.  Put the plank on the barbeque, close the lid, turn the heat down to medium and cook for 30-35 minutes, or until the juices are clear.

While the chicken is cooking,  finely chop the peaches, cherries, basil and put in a small bowl.  To this, add the juice of half a lime. Chill.

To serve, slice the chicken and spoon some of the salsa on top.