Roasted Chicken Thighs With Fall Fruit Salsa
Roasted Chicken Thighs With Fall Fruit Salsa
From Perdue
Ingredients
- Fall Fruit Salsa
3 ripe pears, coarsely diced
4 ripe plums, coarsely diced
1/4 cup dried cranberries
1/4 cup red onion, finely chopped
1/2 cup red pepper, diced
1 jalapeño pepper, seeded and minced
3 tablespoons basil, minced
1 teaspoon sugar
1/4 teaspoon cinnamon
1 tablespoon balsamic vinegar
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
Chicken
5 chicken thighs (about 1 pound)
1 tablespoon olive oil
1 teaspoon paprika
1 teaspoon salt
1 teaspoon black pepper
Directions
- Preheat oven to 375°F.
- In large bowl, toss chicken thighs, olive oil, paprika, salt and pepper.
- Place chicken thighs in large roasting pan, skin side down. Roast 20 minutes.
- Turn thighs over to skin side up; roast an additional 20 minutes or until chicken is browned and cooked through, with an internal temperature of 180ºF.
- While thighs roast, make salsa by combining all ingredients in large bowl. Mix gently and set aside at room temperature. Taste for seasoning and adjust accordingly.
- Place thighs on serving platter. Spoon salsa over each thigh; pass remaining salsa at table.
Serves 4.
Information
- Category
- Main Dishes
- Cuisine
- North American
