Compared to other poultry cuts, chicken thighs are meaty, juicy, inexpensive and versatile. By contrast, breasts can be too dry and legs don't get the crisp skin that thighs do. This dish offers lovely changes in texture, from the crispness of the skin to the soft but spicy sauce. You can use skinless, boneless thighs or breasts if you wish, but cook them for only 10 minutes in the oven.

Peppery Salsa:

1/4 cup olive oil

1/4 cup chopped mint

1/4 cup chopped parsley

1/4 cup chopped shallots or green onions

1 teaspoon chopped garlic

2 tablespoons lime juice

1 teaspoon grated lime rind

1/2 teaspoon cayenne pepper

2 teaspoons ground cumin

1 teaspoon paprika

Pinch sugar

1 roasted red pepper

Chicken:

2 tablespoons olive oil

8 chicken thighs, skin on, boned

Salt and freshly ground pepper

Place all salsa ingredients in a food processor or mini chop and pulse until a chunky puree.

Preheat oven to 450 F.

Heat oil in skillet over medium high heat. Season chicken with salt and pepper. Sear chicken skin side down for 3 minutes or until nicely browned, turn over and sear second side for 1 minute. Remove chicken to baking dish.

Toss chicken with salsa. Bake for 15 to 20 minutes depending on thickness of thighs or until juices run clear. Place chicken on serving dish and keep warm. Serves 4