Roasted Chicken Thighs with Fall Fruit Salsa

Ingredientes

• 1 colher de chá sugar
• 1/4 chávena dried cranberries
• 5 pequenas chicken thighs
• 1/4 colher de chá cinnamon
• 1 colher de chá paprika
• 1 colher de chá pepper
• 3 colheres de sopa basil
• 1/2 colher de chá salt
• 1 colher de chá salt
• 1 colher de sopa olive oil
• 1 colher de sopa olive oil
• 3 médias pears
• 4 plums
• 1/4 chávena, cortadas onion
• 1/2 chávena, cortados red pepper
• 1 jalapeno pepper

Instruções

1. Pre-heat oven to 375 °F (190 °C).
2. In large bowl, toss chicken thighs, olive oil, paprika, salt and pepper.
3. Place chicken thighs in large roasting pan, skin side down. Roast 20 minutes.
4. 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 °F (80 °C).
5. 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.
6. Place thighs on serving platter. Spoon salsa over each thigh; pass remaining salsa at table.