Plum Chili Chicken Recipes

PLUM CHILI CHICKEN

Steps:

• Preheat oven to 375°F and line a 9" by 13" pan with aluminum foil. Arrange the chicken pieces in the pan so that they are not touching.
• In a small (1-quart) saucepan, combine green onion, soy sauce, chili sauce, ginger, and garlic. Brush chicken with 1/4 cup of the mixture.
• Bake the chicken for 40 minutes.
• While the chicken is baking, add the plum jam to the mixture in the saucepan and whisk to combine over low heat, until thoroughly combined.
• Remove chicken from oven and baste with about half of the jam mixture. Return to oven and bake for another 15-20 minutes, until chicken is cooked through.
• Return the remaining jam mixture to the stove, and heat over medium-low flame until it just begins to boil. Spoon over chicken before serving.

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.

CHILI PLUM STIR FRY CHICKEN

Steps:

• Heat a wok over high heat until hot and add 1 tablespoons oil and swirl to coat.
• Mix oyster sauce, plum sauce, dry sherry and chilli sauce to mix.
• Add a 1/4 of the chicken and stir fry for 2 to 3 minutes or until browned and transfer to a bowl.
• Repeat till all chicken is cooked, adding more oil as needed.
• Add 2 teaspoons oil to wok and swirl to coat and add the garlic, ginger, onions and chilli and stir fry for 30 seconds and add choy sum and stir fry for 1 minute or until bright green.
• Return the chicken to the wok and add the sauce mix and stir fry for a minute or until combined.
• Stir through cashews and basil.
• Serve with steamed rice or fried rice.

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.

PLUM WONDERFUL CHICKEN

Steps:

• Over medium heat in a large skillet, brown chicken in hot oil for about 10 minutes.
• Remove chicken and place in 3-quart baking dish.
• Reserve some of the drippings.
• Drain off all but 1 tablespoon of the fat drippings left in the skillet.
• Add onion, garlic, and gingerroot.
• Cook until this mixture is tender and soft.
• Combine the rest of the ingredients and carefully add to the onion mixture.
• Bring to boiling and then reduce the heat and simmer, covered, for about 5 minutes.
• Carefully pour this mixture over the chicken in the baking dish.
• Bake, uncovered, at 350°F, spooning sauce over chicken occasionally, for 45-55 minutes until the chicken is done.
• Garnish with the green onions.
• *We like our dark meat chicken to be falling off the bone tender, so I usually depart from the original recipe by lowering the heat and cooking for a much longer time. The meat is so soft then and that's how we like it.

ROASTED CHICKEN LEGS WITH PLUM CHILI SALSA

Steps:

• For the marinade.
• In a food processor puree plums, garlic paste, sesame oil, soy sauce, orange juice, vinegar, sugar, jalapeño, gingerroot, mustard and black pepper to taste until mixture is smooth. Adjust seasonings to taste.
• In a large saucepan bring the marinade to a boil, simmer, stirring occasionally for 10 minutes or until reduced to about 2 cups. Let cool.
• Prick the chicken in several places with a fork. Arrange chicken in a large shallow dish in one layer. Pour the marinade over the chicken reserving 1/4 cup for topping the finished dish. Let the chicken marinate covered and chilled (turning it once) for at least one hour or preferably overnight.
• Transfer the chicken to an oiled rack set over a foil lined roasting pan.
• Spoon the marinade over the chicken and roast the chicken in the upper third of a preheated 450-degree oven for 30 -35 minutes or until cooked through.
• When chicken is finished cooking, arrange on a platter and top with the 1/4 cup of reserved marinade as well as garnishes: plum wedges, lime wedges and whole mint leaves.

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.