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One Pot Moroccan Chicken with California Cling Peaches from Whitney Bond!

 

One Pot Moroccan Chicken with California Cling Peaches

by: Whitney Bond

Original Post

I love recipes that are bursting with flavor, which is why I really love this Gluten Free One Pot Moroccan Chicken recipe!

California cling peaches, tomatoes, olives and lots of delicious spices pack this dish with deliciousness!

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For this recipe, I partnered up with the California Cling Peach Board to recreate one of their delicious recipes featuring California Cling Peaches.

Did you know that it’s National Nutrition Month and that canned California Cling Peaches are just as nutritious as fresh? Crazy, right?! According to an Oregon State University study, the canning process actually increases key nutrients and locks in their fresh-picked flavor. Grown on small family farms, these peaches are hand-picked at the peak of ripeness and packed just miles away from the orchard.

You can check out several videos on the California Cling Peach website to learn all about the nutrition packed canned peaches!
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Ingredients

  • 1 tbsp olive oil
  • 1 cup onion (diced)
  • 1 lb. skinless, boneless chicken breasts (cut into bite-size pieces)
  • 1 tbsp fresh ginger (finely grated)
  • 1 clove garlic (minced)
  • 2 tsp ground cumin
  • 1 tsp paprika
  • 1 tsp ground cinnamon
  • ½ tsp crushed red pepper flakes
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 can (14 oz) sliced California Cling Peaches (drained)
  • 1 small sweet potato (cut into bite-size pieces)
  • 1 can (14 oz) diced tomatoes
  • ½ cup water or chicken broth
  • ½ cup Kalamata olives (pitted)
  • ⅓  cup currants or raisins
  • 2 tbsp pine nuts (toasted)
  • 2 tbsp fresh cilantro (chopped)

Instructions

  1. Heat the olive oil in a large skillet over medium heat.
  2. Add the onion and chicken.
  3. Cook, stirring occasionally, until chicken is no longer pink.
  4. Stir in the ginger, garlic, cumin, paprika, cinnamon, red pepper flakes, salt and black pepper.
  5. Mix the seasonings with the chicken, then add the peaches, sweet potatoes, tomatoes, water and olives.
  6. Stir everything together.
  7. Bring to a boil, cover and reduce heat to low.
  8. Continue cooking on low for 15 to 20 minutes, or until sweet potatoes are tender.
  9. Stir in the currants or raisins before serving.
  10. Serve over cooked rice, couscous or quinoa, topped with toasted pine nuts and fresh chopped cilantro.
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Produce for Better Health Foundation Announces Non-Retail Honorees

2015 Retail Role Model and Champion Recipients

Hockessin, Del. –  In support of its mission to increase the consumption of fruit and vegetables, Produce for Better Health Foundation (PBH) is pleased to announce the 14 Fruits & Veggies—More Matters® Retail  Role Models and Champions for 2015.  The outstanding efforts of these organizations will be formally acknowledged at an awards luncheon on April 6, 2016 during PBH’s Annual Conference: The Consumer Connection in Scottsdale, Arizona, April 4-6.

 “Whether using the logo on marketing materials, packaging, or linking to our websites, the 2015 Retail and Industry Role Models continue to be strong advocates of the Fruits & Veggies—More Matters brand and national health campaign, as well as the mission of PBH,” says Elizabeth Pivonka, President and CEO of PBH. “I’m pleased with these retailers’ efforts to increase fruit and vegetable education, awareness, and consumption which strengthens our collective work toward a healthier America.”

2015 Retail Role Models:

  • Balls Foods – Hen House Markets
  • HAC Retail
  • Meijer, Inc.
  • Niemann’s Foods
  • Redner’s Markets, Inc.
  • Robins Air Force Base
  • Roundy’s Supermarkets, Inc.
  • Skogen’s Festival Foods
  • The Kroger Company
  • Village Supermarkets

 2015 Retail Champions:

  • Ahold USA
  • HEB
  • Jewel-Osco
  • K-VA-T Food Stores, Inc.

 

Additional information and the Retail Role Model and Champion criteria can be found on the PBH Foundation website.

Note: Superscript indicates the number of years that the organization has been an award recipient at this particular level of recognition.


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Contact:

Kristen Stevens, COO, Produce for Better Health Foundation – kstevens@pbhfoundation.org or 302.235.2329, x312


About Produce for Better Health
 Foundation
Produce for Better Health Foundation (PBH) is a non-profit 501 (c) (3) fruit and vegetable education foundation.  Since 1991, PBH has worked to motivate people to eat more fruits and vegetables to improve public health.  PBH achieves success through industry and government collaboration, first with the 5 A Day program and now with the Fruits & Veggies-More Matters public health initiative.  Fruits & Veggies-More Matters is the nation’s largest public-private, fruit and vegetable nutrition education initiative. To learn more, visit www.PBHFoundation.org and www.FruitsandVeggiesMoreMatters.org. Follow Fruits & Veggies-More Matters on Facebook or Twitter.

PBH is also a member and co-chair of the National Fruit & Vegetable Alliance (NFVA), consisting of government agencies, non-profit organizations, and industry working to collaboratively and synergistically achieve increased nationwide access and demand for all forms of fruits and vegetables for improved public health.  To learn more, visit www.NFVA.org.

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