Seared Chicken Thighs With Plum Glaze Recipes

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CHICKEN WITH PLUM GLAZE



Chicken with Plum Glaze image

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

1 (2.5 pound) whole chicken, cut into pieces
salt and ground black pepper to taste
⅔ cup plum jam
1 ½ teaspoons ground black pepper
1 ½ teaspoons minced fresh ginger root
1 ¼ teaspoons prepared horseradish

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

SEARED CHICKEN THIGHS WITH PLUM GLAZE



Seared Chicken Thighs With Plum Glaze image

This came from Fresh Market. Once a week they have cooking presentations that they do and you get to sample what they cooked. This one Sat. was this and it was so delicious. Putting recipe here so I don't lose it. The wine that they used was called Diseno Malbec but I am sure any red would work. For the chutney they used the brand Virginia Chutney Company. Serve over garlic mashed potatoes or wild rice.

Provided by FrenchBunny

Categories     Poultry

Time 35m

Yield 3-6 serving(s)

Number Of Ingredients 8

2 tablespoons extra virgin olive oil
6 boneless chicken thighs
2 shallots (finely chopped)
1/2 cup red wine
1/2 cup chutney (Spicy Plum)
1/2 cup chicken broth
salt (to taste)
pepper (to taste)

Steps:

  • Heat a saute pan over medium high heat for 2 minutes or until very hot. Season chicken with salt and pepper.
  • Add olive oil to heated pan and swirl around to coat. Sear chicken for 2 to 4 minutes per side. Move around so they don't stick to pan.
  • Remove chicken from pan and put on clean plate and set aside. Add chopped shallots to pan and saute for 2 minutes until barely translucent.
  • Remove pan from heat and add wine and scrape up bottom of pan.
  • Turn heat to low and return pan to heat. Add chutney and chicken stock stirring to mix. Return chicken and any dripping on plate and allow chicken to finish cooking through. (About 7 minutes).
  • Serve immediately.

Nutrition Facts : Calories 525.6, Fat 37.9, SaturatedFat 9.6, Cholesterol 157.9, Sodium 273.4, Carbohydrate 3.4, Sugar 0.4, Protein 33.6

SPICY PLUM CHICKEN THIGHS



Spicy Plum Chicken Thighs image

Provided by Bobby Flay

Categories     main-dish

Yield 4

Number Of Ingredients 15

2 tablespoons peanut oil
1 small onion, coarsely chopped
4 cloves garlic, coarsely chopped
1 tablespoon fresh ginger, coarsely chopped
1 Thai chile, coarsely chopped
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 1/2 pounds red or purple plums, pitted and coarsely chopped
1/4 cup honey
1/4 cup soy sauce
2 tablespoons fresh lime juice
1 tablespoon granulated sugar
8 chicken thighs, skin on, bone in
Plum Sauce
Salt and freshly ground pepper

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.

PLUM-GLAZED ROAST CHICKEN



Plum-Glazed Roast Chicken image

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

4 medium oranges, halved and seeds removed
1 roasting chicken (6 to 7 pounds)
1 teaspoon garlic powder
1 teaspoon salt
1 can (15 ounces) plums
1/4 cup butter, cubed
1 medium onion, chopped
3/4 cup thawed lemonade concentrate
1/3 cup chili sauce
1/4 cup reduced-sodium soy sauce
2 teaspoons Dijon mustard
1 teaspoon ground ginger
1 teaspoon Worcestershire sauce
2 drops hot pepper sauce, optional

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.

SAVORY STUFFED CHICKEN BREAST WITH PLUM GLAZE



Savory Stuffed Chicken Breast with Plum Glaze image

Seasoned chicken breasts are stuffed with a cornbread mixture and then basted with a plum glaze. Sweet, savory, simple!

Provided by Shannon :)

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 55m

Yield 2

Number Of Ingredients 11

1 tablespoon olive oil
2 (6 ounce) skinless, boneless chicken breast halves
Salt and pepper to taste
2 pieces cornbread, crumbled
2 slices cooked bacon, crumbled
2 tablespoons minced celery
2 tablespoons minced onion
2 tablespoons butter, melted
¼ cup chicken stock
⅓ cup chicken stock
⅓ cup plum jam

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat olive oil in a skillet over high heat. Using a paring knife, cut a pocket into the side of each breast. Place into skillet and sear until lightly browned on both sides, but not cooked through. Set aside.
  • Combine cornbread, bacon, celery, onion, butter, and 1/4 cup chicken stock; mix until well combined. Stuff each breast with cornbread mixture.
  • Bake in preheated oven for 25 minutes.
  • While the chicken is baking, bring 1/3 cup chicken stock to a simmer. Whisk in plum jam, and simmer over medium-low heat until most of the chicken stock has evaporated.
  • Pour plum glaze over chicken breasts, and cook for an additional 10 minutes and the center of the stuffed breast reaches 160 degrees F (70 degrees C).

Nutrition Facts : Calories 651.4 calories, Carbohydrate 61 g, Cholesterol 149.7 mg, Fat 27.5 g, Fiber 2.2 g, Protein 39.9 g, SaturatedFat 11 g, Sodium 728.5 mg, Sugar 38.1 g

PLUM GOOD CHICKEN THIGHS



Plum Good Chicken Thighs image

My mom gave me this wonderful, sweet, tender, tasty recipe for chicken thighs. A different twist on chicken- wonderful flavor! Pairs well with asian inspired side dishes.

Provided by Jennici

Categories     Chicken

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 lb boneless skinless chicken thighs (4-6 pieces)
1 tablespoon Chinese five spice powder
3 green onions or 3 scallions
2 tablespoons canola oil
1/2 cup chicken broth
1/2 cup plum jam
2 tablespoons balsamic vinegar
1/2 teaspoon salt

Steps:

  • In bowl, toss thighs with five-spice powder and salt. Finely chop green onions (enough to total 2 tbsp.) reserve for garnish. Cut remainder of onions into 1 inch pieces, set aside.
  • In skillet, heat oil on medium heat. Add thighs and cook 10 minutes (or until browned/no pink), turning once. Transfer to plate.
  • In drippings left in skillet, medium heat, cook 1 inch onion pieces 4 minutes (lightly browned). Stir in broth, jam, vinegar; heat to boiling.
  • Reduce heat to medium, put thighs in pan for five-ten minutes or until syrupy. Turn chicken a few times to coat with syrup. Garnish with finely chopped green onions.
  • Pairs well with asian themed side dishes, rice, vegetables.

Nutrition Facts : Calories 326.2, Fat 11.7, SaturatedFat 1.7, Cholesterol 94.4, Sodium 498.6, Carbohydrate 30.4, Fiber 0.7, Sugar 21.3, Protein 23.4

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