Roasted Chicken Thighs with Peaches, Basil and Ginger
from NYTimes.com - serves 3

Nice flavors. Toss everything together and roast for 20 minutes. A tiny bit of delectable sauce is created. This is a perfect, quick dinner. I served mine with Israeli couscous, which is another very nifty thing.
I made this on a scorching hot day. Turning on the oven was self-imposed torture. It occurred to me later, that I could have stir-fried all the ingredients together and the dish would probably have been just as successful and cooked even faster. Remind me to try it this way next time...
1 large firm peach
1 pound boneless, skinless chicken thighs, cut into 1-inch strips
2 tablespoons extra-virgin olive oil
2 tablespoons dry sherry
2 tablespoons chopped fresh basil, divided
 2 cloves garlic, minced
1 tablespoon minced fresh ginger
1/2 teaspoon salt
freshly ground black pepper
Preheat oven to 400°. Halve peaches, remove pits and slice fruit 1/2-inch thick.
1
In a 9x13-inch pan, toss all ingredients except 1 tablespoon basil. Roast until meat is cooked through and peaches are softened, about 20 minutes. Garnish with remaining basil. Sauce will be thin, so serve with crusty bread for sopping or over rice.

2