Recipe: Roasted Chicken Thighs with Fall Fruit Salsa

ROASTED CHICKEN THIGHS WITH FALL FRUIT SALSA

8 chicken thighs, bone-in and skin-on
1 tbsp olive oil
1 tsp paprika
1 tsp salt
1 tsp ground black pepper
Fall Fruit Salsa (recipe follows)

Preheat oven to 375 degrees 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 180 degrees F.

While thighs roast, make Fall Fruit Salsa.

To serve, place thighs on serving platter. Spoon salsa over each thigh; pass remaining salsa at table.

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 tbsp basil, minced
1 tsp sugar
1/4 tsp ground cinnamon
1 tbsp balsamic vinegar
1 tbsp olive oil
1/2 tsp salt
1/2 tsp ground black pepper

Combine all ingredients in large bowl. Mix gently and set aside at room temperature. Taste for seasoning and adjust accordingly.

Makes 4 servings
From: the JNA Institute of Culinary Arts of Philadelphia, PA
Source: National Chicken Council