2 large whole chicken legs
1 cup pureed apricots
1 tsp. ground garlic
1 tsp. minced onion
1/2 tsp. red salt
1-2 bird eye peppers
1 tsp. orange peel
1/2 tsp. ground cinnamon
1/4 c. tarragon leaves roughly ground
2 tbsp. jalapeño olive oil
1/4 c. white honey ginger balsamic
Mix apricot puree with all the spices 1 tbsp. of oil. Coat legs with apricot mixture at least 1 hour prior to cooking.
Preheat oven broiler. Place chicken legs onto large sheet of foil and drizzle remaining oil over legs. Lightly broil both legs on top rack
for approximately 3-5 minutes per side.
Retain apricot marinade and add balsamic. Stir well and brush on throughout cooking process.
Drop temperature to 425 degrees and add a coating of remaining apricot marinade and wrap up chicken in foil to roast for 30 minutes. Turn chicken over half way through cook time and brush another coating of marinade.
Pull legs out and allow to rest for 5 minutes prior to serving.
Serve with fresh veggies and quinoa for a healthy dinner!