Apricot-Pineapple Chicken and Turnip Fries

I wish I'd taken a picture of these because they not only tasted great, but looked yummy. Next time!

I got the idea for oven-baked turnip fries from a show I saw the other night on low-carb cooking, only he was deep frying them. I don't have a deep fryer and that's one cooking job I'm NOT good at--using a skillet to deep fry things in. So I decided to make an oven-baked version. I'd like to try the deep fried ones, but these are great. The whole dinner is easy to prepare and tasty.

Apricot-Pineapple Chicken

1/2 cup apricot jam, fruit sweetened
1/2 cup pineapple (or pineapple mango) jam, fruit sweetened
1/2 cup tamari sauce
6 whole chicken legs
1/4 cup olive oil

Pre-heat oven to 375 degrees F.

Brush bottom of roasting pan with olive oil--make sure it's a size that the chicken will fit into without crowding, or being too far apart. In otherwords, like Goldilocks, make sure it's just right. Rinse chicken legs and pat dry with paper towels. Arrange on bottom of roasting pan, meaty side up.

In little dish, whisk together jams and tamari sauce. Pour over chicken legs, coating every open space with the sauce--and use it all. Slide pan in oven and bake for one hour and five minutes, or until skin is dark brown (not charred, but definitely let it crisp up).

Makes 3-6 servings depending on what else you have with it.

Ovenbaked Turnip Fries For Two:

2 medium turnips or 1 very large turnip
1/2 cup olive oil
Paprika (sweet)
Thyme

Peel turnip and slice into fry-size pieces. Drop into bowl with olive oil and coat. Using tongs, arrange on cookie sheet sprayed with cooking spray. Sprinkle with thyme and paprika to taste. (You might also want to use black pepper or a little red pepper if you want a bite). Bake for half an hour in 375 degree oven. Won't be real crispy, but will be a lot like Jo's in texture.

Good with ketchup!