Roasted Chicken Legs With Plum Chili Salsa

1. 1

   For the marinade.

2. 2

   In a food processor puree plums, garlic paste, sesame oil, soy sauce, orange juice, vinegar, sugar, jalapeno, gingerroot, mustard and black pepper to taste until mixture is smooth.

3. 3

   Adjust seasonings to taste.

4. 4

   In a large saucepan bring the marinade to a boil, simmer, stirring occasionally for 10 minutes or until reduced to about 2 cups.

5. 5

   Let cool.

6. 6

   Prick the chicken in several places with a fork.

7. 7

   Arrange chicken in a large shallow dish in one layer.

8. 8

   Pour the marinade over the chicken reserving 1/4 cup for topping the finished dish.

9. 9

   Let the chicken marinate covered and chilled (turning it once) for at least one hour or preferably overnight.

10. 10

    Transfer the chicken to an oiled rack set over a foil lined roasting pan.

11. 11

    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.

12. 12

    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.

* Per serving · 4 servings · Values may vary.

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