Monday's Leftovers: Roasted Chicken With Fall Fruit Salsa

September 29, 2008

Lately, I've been stocking up on all the great-looking Fall produce that's at the farmer's market, but sometimes I run out of creative ideas for cooking with it. This entrée is just the solution to my quandary, as it incorporates a flavorful topping with in-season fruits. It's also perfect if you have chicken thighs on hand. To get the hassle-free recipe, read more.

From Perdue

Roasted Chicken Thighs With Fall Fruit Salsa

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.