Preparation / Directions:
In a medium-size saucepan, heat the olive oil over moderate heat for 1 minutes; add the onion and garlic and cook, uncovered, until soft--about 5 minutes. Add the tomatoes, vinegar, molasses, mustard, chili powder, and cayenne pepper; simmer, uncovered, for 20 minutes or until the mixture is slightly thickened. Cool about 20 minutes, then whirl for 30 second in an electric blender or food processor. Pour the sauce into a large, shallow enameled or glass bowl, add the chicken thighs, and turn well to coat. Cover and refrigerate at least 4 hours, turning th thighs occasionally. Preheat the broiler and lightly grease the rack. Broil the chicken 7 to 9 inches from the heat for 15 minutes, basting occasionally with the sauce. Turn and broil 15 minutes longer, basting occasionally, until browned. Serve the chicken with rice and pass any remaining sauce.
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