Roasted Chicken Thighs with Fall Fruit Salsa

Ingredientes

• 5 pequeños chicken thighs
• 1/4 taza dried cranberries
• 1 cucharadita sugar
• 1/4 cucharadita cinnamon
• 1 cucharadita paprika
• 1 cucharadita pepper
• 3 cucharadas basil
• 1/2 cucharadita salt
• 1 cucharadita salt
• 1 cucharada olive oil
• 1 cucharada olive oil
• 3 medianas pears
• 4 plums
• 1/4 taza, picadas onion
• 1/2 taza, picados red pepper
• 1 jalapeno pepper

Instrucciones

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.