- cooking spray
- 1/4 cup brown sugar
- 1 tablespoon ground cumin
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground coriander
- 1 teaspoon ground ginger
- 1 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 8 bone-in chicken breast halves, with skin
- 1/2 cup balsamic vinegar
- 1/4 cup peach preserves
- 1/2 cup reduced-sodium chicken broth
- 1/2 cup orange juice
- 3 cups peeled, sliced peaches
- Preheat oven to 450 degrees F (230 degrees C). Grease rimmed baking sheet with non-stick cooking spray.
- Combine brown sugar, cumin, cardamom, coriander, ginger, salt, and cayenne pepper in a bowl and mix well. Arrange chicken breasts in a single layer on the prepared baking sheet, skin sides up. Pat spice blend on chicken.
- Bake chicken in preheated oven until meat is no longer pink inside, about 25 minutes.
- While chicken is cooking, combine balsamic vinegar, peach preserves, chicken broth, and orange juice in a small saucepan. Bring to a boil over medium heat. Simmer, stirring occasionally, until mixture is thickened and reduced to about 1 cup, about 10 minutes.
- Remove baking sheet from oven. Place peach slices around chicken and pour sauce over the top. Bake until glaze caramelizes on chicken and peaches and an instant-read thermometer inserted in the thickest part of a chicken breast, not touching bone, reads 165 degrees F (75 degrees C), an additional 10 minutes.