Plum Chili Chicken

4 chicken legs, thighs attached
2 medium plums, peeled, pitted and chopped
2 cloves garlic, crushed
2 teaspoons sesame oil
2 tablespoons soy sauce
1/4 cup orange juice
2 tablespoons white wine vinegar
1 tablespoon honey
1 green chili, minced
1-1/2 teaspoons ginger puree
1/2 teaspoon dry mustard
1/2 teaspoon salt

1. Combine plums, garlic, sesame oil, soy sauce, orange juice, vinegar, honey, chili, ginger, mustard and salt in a food processor, blending until smooth.
2. Place mixture into a saucepan over medium-high heat, bringing to a boil. Reduce heat to a simmer and reduce by half, stirring occasionally.
3. Allow the marinade to cool. Prick the chicken several times with a fork, then place in a dish covered with 3/4 of the marinade. Refrigerate for at least an hour, turning once.
4. Preheat oven to 450 degrees with a roasting pan with an oiled rack inside of it.
5. Place the chicken on the rack of the roasting pan and roast until cooked through to the center, about 30 minutes.
6. Brush remaining 1/4 of marinade over chicken and roast for an additional 5 minutes. Allow meat to rest for a few minutes and garnish with lime wedges dusted with cayenne pepper.

Makes 4 servings