Roasted Chicken Thighs with Fall Fruit Salsa

Ingrédients

• 1 cuillère à café sugar
• 1/4 tasse dried cranberries
• 5 petites chicken thighs
• 1/4 cuillère à café cinnamon
• 1 tsp paprika
• 1 cuillère à café pepper
• 3 cuillères à soupe basil
• 1/2 cuillère à café salt
• 1 cuillère à café salt
• 1 cuillère à soupe olive oil
• 1 cuillère à soupe olive oil
• 3 moyennes pears
• 4 plums
• 1/4 tasse, haché onion
• 1/2 tasse, haché red pepper
• 1 jalapeno pepper

Directives

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.