Enjoy the some of the brightness of summer and fall-off-the-bone meat with this recipe from Pan Latin via Edible Vermont.
Ingredients:
1 cup soy sauce
1 cup chicken broth, or half broth half white wine
6 bone-in chicken legs, with thighs
2 tablespoons cumin powder
3 tablespoons fresh or dried oregano
4 ounces quince paste
1 cup boiling water (for quince paste glaze)
Preheat oven to 350°.
Pour soy sauce and broth into a 9"x13" pan.
Place chicken legs in pan and sprinkle all over with cumin and oregano.
Place pan in oven to bake for 35 minutes or until chicken thigh registers 165°. Remove from oven and set aside.
In a mixing bowl, whisk quince paste and boiling water until it forms a smooth glaze. Add small increments of pan liquid from cooked chicken to enrich glaze. The consistency should be that of maple syrup.
To glaze the chicken: Pour a ladle full of glaze onto each chicken leg and cover completely. Place baking pan back into oven and bake at 350° until deep in color and bubbling (15 to 20 minutes).
Remove from oven and plate legs. Serve with brown rice or oven-roasted potatoes or other roots. Reserve any remaining liquid and glaze from pan in refrigerator or use over side dishes!
