Plum Chicken Recipes

ROAST CHICKENS WITH PLUMS

Steps:

• Grate the zest from the lemons and place in a small bowl. Set aside the zested lemons.
• Stir sumac, salt, pepper, cinnamon and allspice into the lemon zest. Stir in 3 tablespoons of the olive oil and the garlic. The mixture should feel like wet sand. Rub it all over the chickens, including inside the cavity.
• Divide thyme bunch in half and place in the chicken cavities. Place chickens on a roasting rack set over a rimmed baking sheet, and let marinate, uncovered, in the refrigerator for at least 1 hour or up to 24 hours.
• When ready to roast, let chickens come to room temperature for 30 minutes. Heat oven to 450 degrees.
• In a large roasting pan, toss together plums, shallots, honey, oil, salt, cinnamon, allspice, bay leaf and 2 tablespoons water. Spread out plum mixture evenly over the bottom of the pan. Place chickens on the rack over the plums in the pan. Roast for 30 minutes.
• Meanwhile, squeeze 1 tablespoon juice from reserved lemon and mix it with remaining 1 tablespoon olive oil. Drizzle this over the chicken, then continue to roast until the birds are golden-skinned and cooked through, about 30 to 45 minutes longer.
• Let chickens rest, covered lightly with foil, for 10 minutes. Carve and serve with the plums and more thyme for garnish.

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.

SHEET-PAN CHICKEN WITH ROASTED PLUMS AND ONIONS

Steps:

• Toast the fennel seeds in a small skillet over medium heat, stirring, until fragrant, about 2 minutes. Pour seeds into a mortar and pound with a pestle until coarsely crushed (or lay seeds on a cutting board and pound them with a can or jar).
• Put the seeds into a large bowl and stir in lemon juice, zest, garlic, honey, allspice and red-pepper flakes.
• Season chicken generously all over with salt and pepper and add to the bowl, turning the pieces to coat them with marinade. Mix in plums and thyme sprigs. Refrigerate for at least 2 hours or up to 24 hours.
• When ready to cook, heat the oven to 425 degrees. Put the chicken pieces, plums, and thyme sprigs on a rimmed baking pan. Add onions, spreading them out around the chicken and plums. Season plums and onions lightly with salt. Drizzle everything with olive oil.
• Roast until chicken is golden and cooked through, 30 to 45 minutes, removing the white meat if it's done before the dark meat.
• Transfer chicken pieces as they are done to a platter. Spoon the plums and onions around the chicken. Drizzle a little of the pan drippings over the chicken and serve, garnished with the herbs and flaky salt.

CHICKEN WITH PLUM GLAZE

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).

SKILLET PLUM CHICKEN TENDERS

Steps:

• Combine garlic salt and lemon pepper; sprinkle mixture over chicken. In a large nonstick skillet, heat oil over medium-high heat; brown chicken. Add plums and red onion; cook and stir 1-2 minutes., Reduce heat. Stir in next 5 ingredients. Mix cornstarch and wine until smooth; gradually stir into pan. Cook, covered, until chicken juices run clear and plums are tender, about 10 minutes. Just before serving, sprinkle with toasted sesame seeds.

PLUM DELICIOUS CHICKEN

Steps:

• Combine soy sauce, plum jam, honey and garlic; pour over chicken in 8 x 8-inch baking pan.
• Turn chicken over to coat both sides with sauce.
• Bake, skin side down, in 375 F oven 12 minutes.
• Turn chicken over; brush with sauce.
• Bake 12 minutes longer, or until chicken is no longer pink in center.

CHICKEN IN PLUM SAUCE

Steps:

• place chicken in a baking dish.
• mix plum sauce with soy sauce (soy sauce is to taste so keep checking to see how you like it).
• add sauce to cover the chicken
• put in the oven and cook until chicken is cooked (around 40 - 50 minutes)
• serve with rice or as my nan did warm vegies and potatoes.

PLUM CHICKEN

Steps:

• Pit and quarter black plums.
• Heat and stir chicken stock, red wine vinegar and brown sugar to combine.
• Place chicken thighs and plums in bottom of baking dish. Pour stock over chicken and plums.
• Bake in 350 degree oven for one hour.

GRILLED PLUM CHICKEN

Steps:

• Combine the vinegar, mustard, salt, and pepper in a small bowl. Gradually whisk in the oil. Pour over chicken and marinate in the refrigerator for 6 hours, or overnight.
• Preheat grill to high. Grill chicken about 12 minutes, flipping once. Brush each breast with plum sauce and grill 1 minute more.

ROASTED CHICKEN AND PLUMS

Steps:

• Preheat oven to 450 degrees. Season chickens with salt. Stuff each cavity with 2 sprigs rosemary. Tie legs together with kitchen twine. Place each chicken in an ovenproof skillet (preferably cast-iron), and place 2 sprigs rosemary around each chicken. (Alternatively, you can also roast the 2 chickens together in a roasting pan.) Toss plums with honey in a large bowl.
• Roast chickens for 20 minutes. Remove from oven, and scatter some of the plums around chickens. Return to oven, and roast for 20 minutes more. Spread remaining plums on a rimmed baking sheet, dot with butter, and top with remaining 2 sprigs rosemary. Transfer to oven. Continue to roast chickens until an instant-read thermometer inserted into thickest part of the thigh reads 165 degrees; meanwhile, roast plums until soft and brown around edges, about 25 minutes. Let chickens rest for 10 minutes before serving.