Matching the rich taste
of thighs with the zing of autumn fruit! This delicious recipe
is from the JNA Institute of Culinary Arts of Philadelphia, Pennsylvania.
Moroccan
Roasted Chicken
8 chicken thighs, bone-in
and skin-on
1 tablespoon olive oil
1 teaspoon paprika
1 teaspoon salt
1 teaspoon black pepper
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 jalapeno pepper, seeded and minced
3 tablespoons basil, minced
1 teaspoon granulated sugar
1/4 teaspoon ground cinnamon
1 tablespoon balsamic vinegar
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
Preheat oven to 375°F
(175°C). 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 180 degrees
F.
While thighs roast, make
Fall Fruit Salsa by combining all ingredients in large bowl.
Mix gently and set aside at room temperature. Taste for seasoning
and adjust accordingly.
To serve, place thighs
on serving platter. Spoon salsa over each thigh; pass remaining
salsa at table.
If you drink wine, try
this with a Zinfandel.
Makes 4 servings.
Nutritional Analysis not
available.
Recipe and photograph provided
courtesy of the National Chicken Council. Used with permission.
