My family likes more of the beans and peaches, so I always double that section of the recipe.

1. Heat oven to 400.
2. Place in 13 x 9 inch foil-lined baking pan:
   • 8 chicken thighs (or 4 boneless/skinless breasts)
3. Bake uncovered 30 min.
4. Remove chicken to a plate, and drain fat from the pan. (Be careful! The fat splatters.)
5. Return the chicken to the pan.
6. Lower the oven heat to 375.
7. Combine in a bowl:
   • 1 can (15 oz.) peaches, drained and cut up (increase if you like peaches)
   • 1 tsp. ground ginger
   • 2 tbs. lime juice
   • ½ tsp. salt
   • 1 clove garlic, finely chopped
   • 2 green onions, sliced
   • 2 cans (15 oz. each) black beans, undrained
8. Spoon bean mixture over and around chicken pieces.
9. Cover and bake 30 min.
10. Serve over rice or pasta. (We like macaroni.)