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Chicken legs and thighs with Peach Bar-b-que sauce
Sauce:In 2 T of olive oil, Saute;
1 onion, rough chopped
3 cloves garlic
2 tsp of grated ginger
Add:
2 cans of Muir Glen Fire roasted tomatoes
1 can of Muir Glen Tomato sauce
1/2 cup of Dijon
1/2 cup of Catsup
2 T of canned chipotle peppers in adobo sauce
2 T of chili powder
1/2 cup of cider vinegar
3 T of Tamari
3 cups of pureed fresh over ripe peaches
1/2 cup of maple syrup
1/2 cup of honey
Let simmer for 45 minutes to 1 hour. Puree when cool.
Chicken:
Preheat oven to 375
Marinate 4 legs and 4 thighs for at least 30 minutes, in;
2 T of rice vinegar
1 crushed clove of garlic
1 tsp of fresh grated ginger
1/2 tsp of crushed red pepper
1 T of maple syrup
2 tsp of lemon juice
1 T of Tamari
Put chicken in a casserole dish and into hot oven for 20-25 minutes till almost done.
Smother with bar-b-que sauce and grill on low-med hot spot. Baste several times and cook an additional 10 minutes.
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