2/3 cup peach preserves
2 Tbsp. peeled, chopped fresh ginger
2 cloves garlic
2 Tbsp. soy sauce
1 Tbsp. English Breakfast or other black tea leaves
Crushed red pepper (optional)
4 chicken legs (thighs and drumsticks), preferably of equalsize, blotted dry
1–2 tsp. cooking oil
Salt and ground black pepper
1–2 Tbsp. chopped cilantro or flat-leaf parsley (garnish)

1. In a blender container purée the preserves, ginger, garlic, soy sauce, and tea leaves until smooth, scraping down the sides. If desired, add crushed red pepper to taste. Set aside.

2. Lightly brush chicken legs with oil. Heat a large, heavy oven-safe skillet over medium-high heat. Put legs, skin side down, in the pan and brown well, 6 to 8 minutes. Drain off fat. Season with salt and pepper; turn. Season the browned side with salt and pepper and pour on the glaze.

3. Transfer pan to the oven and bake, uncovered, in a 350° oven until chicken is cooked through (180°) and the glaze as thickened, about 40 minutes, spooning glaze over legs once or twice. Remove the pan from the oven, sprinkle with a little cilantro, and serve. Makes 4 to 6 servings.