Seared Chicken With Plum Salsa Recipes

BAKED CHICKEN WITH PLUM TOMATO SALSA

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine mustard, mayonnaise, garlic, and zest and juice of 1 lime in a large bowl. Mix well. Sprinkle chicken drumsticks and thighs with salt and garlic pepper. Add chicken to the bowl and coat well. Place chicken into a baking dish.
• Bake in the preheated oven until chicken is golden brown and juices run clear, about 40 minutes.
• Meanwhile, combine tomatoes, jalapeno, onion, and cilantro in a bowl. Season with salt and juice of 1 lime.
• Remove chicken from the oven and serve with pan juices and a generous portion of salsa on top. Garnish with parsley.

CHICKEN BREASTS WITH PLUM SALSA AND BASMATI RICE

Steps:

• Place water in a medium saucepan, and stir in the rice. Bring to a boil. Cover, reduce heat, and simmer 20 minutes. Remove from heat, cool slightly, and fluff with a fork.
• In a medium bowl, mix until well combined the plums, onion, habanero peppers, cilantro, and sugar. Cover, and refrigerate about 30 minutes.
• Meanwhile, season chicken with fresh rosemary, salt, and pepper.
• Heat vegetable oil in a large skillet over medium-high heat. Place chicken breasts in hot oil, and brown about 1 minute per side. Reduce heat to medium, and cook chicken about 5 more minutes per side. Serve over rice with plum salsa.

ROASTED CHICKEN LEGS WITH PLUM CHILI SALSA

Steps:

• Make the marinade:
• In a food processor purée the plums, the garlic paste, the oil, the soy sauce, the orange juice, the vinegar, the sugar, the jalapeño, the gingerroot, the mustard, and black pepper to taste until the mixture is smooth. In a large saucepan bring the marinade to a boil, simmer it, stirring occasionally, for 10 minutes, or until it is reduced to about 2 cups, and let it cool.
• In a large shallow dish arrange the chicken, pricked in several places with a fork, in one layer, pour the marinade over it, reserving 1/4 cup for the salsa, and let the chicken marinate, covered and chilled, turning it once, for at least 1 hour or, preferably, overnight. Transfer the chicken to an oiled rack set over a foil-lined roasting pan, spoon the marinade over it, and roast the chicken in the upper third of a preheated 450°F. oven for 30 to 35 minutes, or until it is cooked through.
• Make the salsa while the chicken is roasting.
• Arrange the chicken on a heated platter, garnish it with the plum wedges, the lime wedges, and the mint leaves, and serve it hot or at room temperature with the salsa.

SEARED CHICKEN WITH PLUM SALSA

Steps:

• For Chicken:.
• In a bowl combine brown sugar, salt, cumin and garlic powder.
• Dredge chicken in brown sugar mixture.
• Heat oil in skillet over medium high heat. Saute chicken for about 5 to 6 minutes on each side.
• Serve 1 chicken breast with 2 oz (1/4 cup) plum salsa.
• For Salsa:.
• Combine plums with cilantro, onions, peppers, vinegar, tabasco and salt. Mix well.
• Hold refrigerated at 40'F or below for at least one hour prior to service. (24 hour prefered).
• Let temper to room temperature for 30 minutes prior to service.