Chicken In Plum Sauce Recipes

Steps:

• Coat chicken pieces with flour; brown in oil in a large skillet over medium heat. Transfer to a greased 13-in. x 9-in. baking pan. , Drain plums, reserving syrup; remove pits and coarsely chop plums in a food processor. Pour into a measuring cup; add enough syrup to equal 2 cups. Place in a saucepan. Add honey, vinegar and garlic; bring to a boil. Cook and stir for 2 minutes. Pour over chicken. , Bake, uncovered, at 350° for 45 minutes or until chicken juices run clear.

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.

Steps:

• In a small saucepan, combine the sugar, cornstarch and salt; stir in broth and teriyaki sauce until smooth. Cook and stir until thickened. Set aside., In a large skillet or wok, stir-fry the snow peas, carrots, zucchini, onion, pepper and water chestnuts in oil until crisp-tender. Add the chicken, mangoes and broth mixture; heat through. Stir in plum sauce. Serve with rice. Sprinkle with almonds.

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).

Steps:

• Spray slow cooker crock with nonstick cooking spray.
• Add the plum sauce, butter, orange juice concentrate, and five-spice powder to the slow cooker; stir to combine.
• Add the chicken thighs; sprinkle with salt and pepper to taste.
• Cover and cook on LOW for 6-8 hours.
• Top each serving with toasted sesame oil and soy sauce, to Spray slow cooker crock with nonstick cooking spray.

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.

Steps:

• Mix the first 4 ingredients well. Add eggs and milk. Whisk together well to make batter. Dip chicken pieces in batter and deep fry. Drain on a pan lined with paper towels.
• In a sauce pan, mix pineapple, sugar, water, vinegar and soy sauce. Bring to a boil. Mix corn starch and water together. Add to the sauce pan. Bring to a boil again. When thick, let cool for 15 minutes Add plum preserves and mix well.
• Serve sauce over chicken or as dipping sauce.

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.

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.

Steps:

• brown chicken then remove and sautee onion. add everything else less plums and simmer 15 minutes
• lay chicken out in dish and cover with sauce scatter plum quarters bake in oven 180 for approx 45 mins

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.

Steps:

• remove skin from chicken.
• heat 1 tablespoon of olive oil and butter in a pan over medium heat.
• add chicken pieces, season with salt and pepper.
• cook for 8 minutes, turn chicken pieces over and cook for 8 minutes.
• remove chicken from pan and keep warn.
• heat 1 tablespoon of olive oil in frying pan.
• add onions and garlic, cooking until onions are soft.
• add yellow peppers and tomatoes, red pepper flakes, saffron.
• cook for 5 minutes.
• pour in wine and cook for 7 minutes.
• combine chicken with tomato mixture.
• sprinkle with parsley flakes.
• serve with cooked potatoes.