Plum glazed Chicken Recipe
Summary
Cooking Time1 Hr 0 MinDifficulty LevelEasy
Ingredients
| 1 medium-size onion | ||
| Butter/Margarine | 2 Tablespoon | |
| Plums | 1 Can (10oz) | |
| Firmly packed brown sugar | 1/3 Cup (16 tbs) | |
| 1/4 cup tomato-based chili sauce | ||
| Soy sauce | 2 Tablespoon | |
| Ground ginger | 1 Teaspoon | |
| Lemon juice | 2 Teaspoon | |
| 3- pound broiler-fryer chicken, cut in pieces | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Cut onion in chunks.
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.
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.
Chef
