Roasted Chicken Legs With Plum Chili Salsa

READY IN: 1hr
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • For the marinade.
  • In a food processor puree plums, garlic paste, sesame oil, soy sauce, orange juice, vinegar, sugar, jalapeño, gingerroot, mustard and black pepper to taste until mixture is smooth. Adjust seasonings to taste.
  • In a large saucepan bring the marinade to a boil, simmer, stirring occasionally for 10 minutes or until reduced to about 2 cups. Let cool.
  • Prick the chicken in several places with a fork. Arrange chicken in a large shallow dish in one layer. Pour the marinade over the chicken reserving 1/4 cup for topping the finished dish. Let the chicken marinate covered and chilled (turning it once) for at least one hour or preferably overnight.
  • Transfer the chicken to an oiled rack set over a foil lined roasting pan.
  • Spoon the marinade over the chicken and roast the chicken in the upper third of a preheated 450-degree oven for 30 –35 minutes or until cooked through.
  • When chicken is finished cooking, arrange on a platter and top with the 1/4 cup of reserved marinade as well as garnishes: plum wedges, lime wedges and whole mint leaves.
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