SPICY PLUM CHICKEN THIGHS
Steps:
- Plum Sauce: Use side burner or grill. Heat oil in a medium saucepan over medium-high heat. Add onions and garlic and cook until soft. Add ginger, chile pepper, cinnamon and cloves and cook for 2 minutes. Add remaining ingredients and cook until plums are soft and mixture has thickened. Place mixture in a food processor and mix until smooth. Let cool.
- Preheat grill. Season chicken with salt and pepper to taste. Grill, on 1 side for 5 minutes, or until golden brown. Turn the chicken over, brush with the sauce and continue grilling for 3 to 4 minutes, turn over and brush with sauce. Continue grilling and brushing with the sauce until the chicken is cooked through, approximately 12 to 15 minutes.
CHICKEN WITH PLUM GLAZE
A simple Asian dish with a savory-sweet bite. If you don't have plum jam, you can use apricot preserves instead. Serve with baked squash and wild rice mix, if desired.
Provided by Chef Rick
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 50m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
- Season the chicken pieces with salt and pepper to taste and place skin-side-up onto the prepared baking sheet. Bake in the preheated oven for 20 minutes.
- While the chicken is baking, stir together the plum jam, 1 1/2 teaspoons pepper, ginger, and horseradish in a small bowl. After the chicken has baked 20 minutes, brush with the plum glaze and return to the oven.
- Continue baking until no longer pink at the bone and the juices run clear, 20 to 30 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 496.2 calories, Carbohydrate 37.6 g, Cholesterol 119.7 mg, Fat 21.1 g, Fiber 0.3 g, Protein 37.9 g, SaturatedFat 5.9 g, Sodium 120.3 mg, Sugar 34.1 g
PLUM-GINGER RELISH
This relish goes well with grilled or roasted chicken, pork, turkey, or duck.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 2 cups
Number Of Ingredients 8
Steps:
- In a small saucepan, heat oil over medium. Add shallots and ginger, season with salt and pepper, and cook until softened, 3 minutes. Add plums, sugar, and 1/2 cup water. Bring to a simmer and cook until plums have softened (add 1/4 cup water if needed), about 12 minutes. Stir in vinegar and zest. Season with salt and pepper.
Nutrition Facts : Calories 50 g, Fat 2 g, Protein 1 g
PLUM & GINGER CHICKEN
Make and share this Plum & Ginger Chicken recipe from Food.com.
Provided by Sonya01
Categories Chicken Thigh & Leg
Time 25m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 230°C Line a large baking tray with non-stick baking paper. Combine the plum and soy sauces in a large glass or ceramic bowl. Add the chicken and turn to coat.
- Arrange the chicken, in a single layer, on the prepared tray. Sprinkle with ginger. Bake on the top shelf of preheated oven for 20-25 minutes or until golden brown and cooked through. Serve immediately.
Nutrition Facts : Calories 424.7, Fat 10.5, SaturatedFat 2.6, Cholesterol 208, Sodium 712.1, Carbohydrate 25.9, Fiber 0.5, Sugar 0.1, Protein 53.2
GINGER PLUM CHICKEN STIR FRY
This is a yummy stir fry of chicken with plum and chili sauces, if you want to make this even quicker you could just buy a big bag of mixed asain stir fry veg to add, I had vegetables I needed to use up, I think that is the beauty of a stir fry they are so versatile and you can add any veg you like. I served this as is, it is enough for 3 generous portions or 4 smaller ones, if you want to make it a definite hearty meal for 4 just add about 300-400g noodles, my hubby and I are watching our carb intake at the moment so I do not serve a lot of meals with rice or noodles.
Provided by The Flying Chef
Categories Chicken Breast
Time 35m
Yield 3-4 serving(s)
Number Of Ingredients 16
Steps:
- Heat some oil in a wok stir fry chicken in batches until browned all over, adding oil as needed, set to one side, wipe wok clean.
- Add about 1 tablespoon more of oil add onion, garlic, ginger and chili to wok stir fry until onion softens, add soy sauce, stir fry 1 minute.
- Add broccoli and return chicken to pan, stir fry 2 minutes, add both sauces, cabbage, carrots and mushrooms, stir fry a few minutes more.
- Finally add snow peas and sprouts, stir fry until vegetables are tender and chicken is cooked through.
- To Serve: Place in bowls or on plates and garnish with green onions.
PLUM AND GINGER CHICKEN
Tender chicken morsels in an easy and delicious sauce made with fresh ginger and plum sauce. I use snow peas and mushrooms, but you can add whatever veggies you have on hand (and are a must for your stir fries)!
Provided by SARAMILKY
Categories Asian Recipes
Time 40m
Yield 6
Number Of Ingredients 13
Steps:
- Bring the rice and water to a boil in a pot. Cover, reduce heat to low, and simmer 20 minutes.
- Mix the plum sauce, corn syrup, soy sauce, garlic, and bouillon in a small bowl.
- Heat oil in a skillet over medium heat. Coat the chicken in cornstarch, and cook 5 minutes in the skillet, or until juices run clear. Mix in ginger, snow peas, and mushrooms, and continue cooking until tender. Stir in the plum sauce mixture. Cook until heated through.
Nutrition Facts : Calories 432.4 calories, Carbohydrate 70.9 g, Cholesterol 41.1 mg, Fat 7.4 g, Fiber 1.7 g, Protein 20.5 g, SaturatedFat 1.4 g, Sodium 1282.6 mg, Sugar 9.7 g
PLUM-GINGER FREEZER JAM
This no-cook jam captures the joy of biting into a cold, crisp plum, and the technique it employs is ideal for capturing the freshness of firm ripe summer fruit. This jam, which can be stored in the refrigerator or freezer, making it what's commonly known as a refrigerator or freezer jam, is also packed with ginger and lemon, so you'll get a bouquet of flavors in every spoonful.
Provided by Yewande Komolafe
Categories jams, jellies and preserves
Time 10m
Yield 6 to 7 cups
Number Of Ingredients 8
Steps:
- Using a potato masher or fork, gently crush the plums in a large bowl to release some pulp and juices while keeping the fruit chunky. Toss with the sugar, then add the ginger and lemon zest and juice. Stir until the sugar dissolves. Measure the volume of your fruit mixture; you should have about 6 cups.
- If your package of pectin comes with calcium powder, stir 1/4 teaspoon of the calcium powder into 1/4 cup water to dissolve. Set aside. Place the 4 1/2 teaspoons pectin in a stand blender, or have it measured and ready if using an immersion blender. Bring 1 cup water to a boil, then pour it into the stand blender and blend. (If using an immersion blender, add the pectin to the saucepan and blend.) The mixture should become very smooth and look like a soft gel. Stir the pectin mixture into the fruit until evenly combined, then stir in 4 teaspoons of the calcium water, if using. The jam should thicken and be softly set. Add the salt, stir and taste. Adjust after tasting with more teaspoons of lemon juice, if necessary, for a good balance of sweet and tart.
- Transfer to clean airtight containers, cover and chill in the refrigerator for at least 24 hours and up to 2 weeks before serving. Or, store in the freezer for up to 3 months; defrost completely in the refrigerator before serving.
PLUM-GLAZED ROAST CHICKEN
I adjusted a recipe for duck so I could use a chicken instead, and it's been a favorite holiday entree ever since. I've also substituted a small 9- to 11-pound turkey.-Lily Julow, Lawrenceville, Georgia
Provided by Taste of Home
Categories Dinner
Time 2h15m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Arrange oranges in a shallow roasting pan, cut sides down. Place chicken over oranges, breast side up. Mix garlic powder and salt; rub over the outside and inside of chicken. Tuck wings under chicken; tie drumsticks together., Roast 1-1/4 hours. Meanwhile, drain plums, reserving liquid. Remove pits from plums. Place plums in a food processor; process until pureed., In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until tender, 3-4 minutes. Add pureed plums and reserved plum liquid; stir in remaining ingredients. , Bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, stirring occasionally, 10-15 minutes. Remove 3/4 cup mixture for glaze; reserve remaining mixture for sauce., Remove chicken from oven; brush chicken with some of the glaze. Roast until a thermometer inserted in thigh reads 170°-175°, brushing occasionally with remaining glaze, 3/4 to 1-1/4 hours longer. (Cover loosely with foil if chicken browns too quickly.), Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. Reheat reserved sauce. Serve chicken with sauce.
Nutrition Facts : Calories 574 calories, Fat 30g fat (10g saturated fat), Cholesterol 150mg cholesterol, Sodium 951mg sodium, Carbohydrate 31g carbohydrate (26g sugars, Fiber 1g fiber), Protein 44g protein.
GINGER PLUM STIR-FRY
"Here's a great way to get in your vegetables," promises Evelyn Joan Brewer of Bluffton, Indiana. "I lightened up the original recipe by using soy crumbles instead of sausage. I serve it over cooked rice."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine cornstarch and ginger. Stir in the broth until smooth. Stir in the soy sauce and plum sauce until blended; set aside. , In a large nonstick skillet or wok coated with cooking spray, stir-fry red pepper and garlic in oil for 2 minutes. Add mushrooms; stir-fry 2 minutes longer. Add coleslaw mix and onions; stir-fry for 2 minutes. , Add vegetarian meat crumbles. Stir broth mixture; gradually stir into skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened and crumbles are heated through.
Nutrition Facts : Calories 247 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 1264mg sodium, Carbohydrate 27g carbohydrate (12g sugars, Fiber 7g fiber), Protein 20g protein.
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