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Plum Glazed Chicken

September 11, 2007

I talked about attempting a Plum Glazed Chicken recipe in my Friday Fruits and Veggies post. I made it tonight and it was deelish, if I do say so myself. The sauce, tart from the plums and little lemon juice, yet sweet and smoky with a combination of caramelized onions and prepared chili sauce, is spooned over the chicken breast in the oven while it bakes. The denseness of the sauce keeps the chicken super moist. Tonight I served it with brown basmati rice and steamed asparagus and broccoli. In the future I’d like to try the sauce on turkey breast and surround the turkey with sides reminiscent of a Thanksgiving meal.

So, without further commentary, here is the recipe:

Serves 4 (sauce can be made ahead)

16 oz. fresh plums, pitted and cut into pieces

2 tbls. Butter or olive oil

1 onion finely chopped (I think red onion becomes sweeter and more caramelized as it cooks but use what you have)

1/4 c. prepared tomato based chili sauce (Siracha or Sambal Oelek would work well here if you like spice, but start with a tablespoon and then add more to taste)

2 tbls. soy sauce

1 tsp. ginger fresh or pickled (rinse if using pickled)

2 tsp. lemon juice

Sugar to taste (tubinado worked well for me)

4 boneless skinless chicken breasts (this would be great on legs or thighs you’d just need to adjust cooking time and maybe temp)

If not making the sauce ahead, preheat the oven to 350’F. In a blender, food processor or food mill, process the plums with a splash of water and about a teaspoon of sugar to taste (my plums were super ripe, sweet and juicy so I didn’t need much water or sugar). Melt the butter or oil in a wide skillet over medium heat, add the onion and cook until soft and starting to caramelize, about 8 minutes. Stir in the plum puree, chili sauce, soy sauce, ginger and lemon juice. At this point, taste for seasoning and add sugar, salt and pepper to if needed. You can also up the spice by adding more chili sauce. Cook the sauce, uncovered, stirring often until slightly thickened, about 15 minutes. Set aside about a 1/2 cup of sauce for passing at the table. Put chicken in a lightly oiled baking pan and salt and pepper both sides. With the smooth, top of the breast down, spoon the sauce onto the chicken, spreading it over the surface. Bake uncovered for 30 minutes, adding more sauce after 15 minutes. Turn the chicken over, add more sauce, crank the heat to 400 and bake for another 15-30 minutes (get a meat thermometer, people), basting occasionally. Serve with the reserved sauce. Eat. Enjoy.

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One comment

  1. Forget Betty Crocker- I’ll be checking out your site for new recipies. I’ll have to try this and let you know how it turns out.



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