Roasted Chicken Legs With Plum Chili Salsa

Ingredients

• 8 whole chicken legs (thighs attached)

Marinade

• 1 lb Italian plum, ripe and chopped
• 2 garlic cloves, minced and mashed to a paste with
• 1 teaspoon salt
• 1 tablespoon light sesame oil
• 1/4 cup soy sauce
• 1/2 cup orange juice, fresh squeezed
• 1/4 cup white wine vinegar
• 3 tablespoons sugar
• 1 tablespoon jalapeno, seeded and minced
• 1 tablespoon fresh gingerroot, peeled and minced
• 1/2 teaspoon dry mustard

Garnish

• ripe plum, wedges
• lime wedge
• fresh mint leaves, whole

Directions

1. 1

   For the marinade.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

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

6. 6

   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.

7. 7

   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.