ground pepper to taste {omit to make AIP compliant – Rach}
Instructions
Preheat oven to 375°F (190°C).
Start by brushing chicken legs with some melted cooking fat. Place the chicken on a rack in a roasting pan and bake for 35 minutes, or until skin becomes crispy (internal temperature of 175°F (79°C)).
In the meantime, puree dates, balsamic vinegar, ginger, salt and pepper in a small food processor. Pulse these ingredients together until a paste has formed. You may have to stop it occasionally and scrape the mixture off the sides, as sometimes the dates can stick.
Transfer the mixture to a small saucepan and heat over medium heat on the stovetop, stirring occasionally until it becomes the consistency of a honey-like glaze. If it is too thick you may have to add in a little bit more balsamic.
Remove the chicken when cooked and brush generously with the date glaze, making sure the entire drumstick is coated. Return to oven and broil for approximately 5 minutes, watching closely. You can use tongs to turn, and broil opposite side if you wish. Let them sit and cool for 5 to 10 minutes before serving.