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Plum glazed Chicken Recipe
|Canned purple plums||1 Pound (1 Can)|
|Firmly packed brown sugar||1⁄3 Cup (5.33 tbs)|
|Tomato based chili sauce||1⁄4 Cup (4 tbs)|
|Soy sauce||2 Tablespoon|
|Ground ginger||1 Teaspoon|
|Lemon juice||2 Teaspoon|
|Broiler fryer chicken||3 Pound, cut in pieces|
Serving size: Complete recipe
Calories 3796 Calories from Fat 2069
% Daily Value*
Total Fat 230 g354%
Saturated Fat 74.3 g371.3%
Trans Fat 0 g
Cholesterol 1085 mg
Sodium 3898.2 mg162.4%
Total Carbohydrates 162 g54%
Dietary Fiber 12.1 g48.5%
Sugars 135.1 g
Protein 261 g522.9%
Vitamin A 144.6% Vitamin C 106.7%
Calcium 32.3% Iron 86.6%
*Based on a 2000 Calorie diet
Using metal blade, process onion with on-off bursts until finely chopped.
Heat butter in a wide frying pan; add onion and cook, stirring, over medium heat until limp (about 5 minutes).
Meanwhile, remove pits from plums.
Process plums and plum syrup until pureed.
Add puree to onion along with brown sugar, chili sauce, soy sauce, ginger, and lemon juice.
Cook, uncovered, over medium heat for 15 minutes or until slightly thickened, stirring frequently.
Sprinkle chicken with salt and pepper and arrange, skin side down, in a lightly greased baking pan.
Bake in a 350° oven for 30 minutes, basting with sauce after each 15 minutes.
Turn chicken skin side up and bake for another 30 minutes, basting with sauce several times.
Chicken is done when meat is no longer pink in thickest part (cut a small gash to test).
Heat remaining sauce and pass at table.