GRILLED CHICKEN THIGHS WITH SPICED PLUM COMPOTE
Makes 4 servings
1-1/2 pounds small plums or pluots*, cut into thick wedges, pits removed
1/3 cup packed brown sugar
1/2 cup orange juice
1 teaspoon ground garam masala
Pinch cayenne pepper
4 large bone-in chicken thighs
Coarse salt and freshly ground pepper
Fresh mint sprigs, if desired
Heat grill to medium-high heat. Mix plums, sugar, orange juice, garam masala, and cayenne in large skillet. Bring to a boil; reduce heat and simmer about 15 minutes or just until tender and syrupy.
Meanwhile, season chicken with salt and pepper. Place on grill, skin-side down. Grill 20 to 25 minutes, turning once or twice, until no longer pink near bone and golden brown.
Serve chicken with plum compote, garnished with fresh mint.
*Sweet little fruits that are a cross between plums and apricots.
© Lisa Golden Schroeder, Foodesigns.com