Chicken Plum Pie Recipes

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CHICKEN WITH PLUM GLAZE

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



Chicken with Plum Glaze image

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

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

FAVORITE PLUM PIE

I know there are lots of pie recipes on AllRecipes.com. I only found one for classic plum pie, and lots for cherry pie, but each had features I didn't care for, so I combined what I thought were the best parts, and this is the result. This recipe is easily doubled, tripled, or whatever, depending on the amount of fruit you have.

Provided by Michael Thompson

Categories     Desserts     Pies     Fruit Pie Recipes

Time 50m

Yield 8

Number Of Ingredients 7



Favorite Plum Pie image

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Place plums into a bowl and stir in sugar, cornstarch, lemon juice, vanilla extract, and almond extract with a rubber spatula. Spoon into a prepared pie shell.
  • Bake in the preheated oven until bubbly and crust is golden brown, 35 to 40 minutes. Let cool for 10 minutes before serving.

Nutrition Facts : Calories 255.5 calories, Carbohydrate 46.1 g, Fat 7.6 g, Fiber 1.7 g, Protein 1.8 g, SaturatedFat 1.9 g, Sodium 117.3 mg, Sugar 31.2 g

3 cups pitted plums
1 cup white sugar
¼ cup cornstarch
1 teaspoon lemon juice
½ teaspoon vanilla extract
¼ teaspoon almond extract
1 prepared pie crust

HONEY PLUM SOY STIR-FRY

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 16



Honey Plum Soy Stir-Fry image

Steps:

  • Place the soy sauce, honey, plum preserves, chicken stock, cornstarch, ginger, sriracha, garlic and scallions in a mason jar. Secure the lid and shake until everything is combined. Set aside.
  • Heat the peanut oil in a large skillet over a medium-high heat. When the oil is hot, add the chicken and cook for 2 minutes, then remove and set aside. Add the onions, broccoli and cauliflower and cook until the veggies have softened but still have a bite, 4 to 5 minutes.
  • Return the chicken to the skillet and pour over the sauce. Stir everything together and cook until the sauce is very thick, 1 to 2 minutes. Add a little water if needed to make it more saucy.
  • Serve the stir-fry over cooked rice. Garnish with some sliced scallions and sesame seeds. Enjoy.

1/3 cup low-sodium soy sauce
2 tablespoons honey
2 tablespoons plum preserves
2 tablespoons chicken stock
1 tablespoon cornstarch
1 tablespoon grated ginger
1 tablespoon sriracha
3 cloves garlic, minced
3 scallions, sliced thin, plus more for garnish
2 tablespoons peanut oil
1 pound boneless, skinless chicken thighs, cut into bite-size pieces
1 yellow onion, cut into chunks
1 head broccoli, cut into small florets
1 head cauliflower, cut into small florets
Cooked rice, for serving
Sesame seeds, for garnish

SHEET-PAN CHICKEN WITH ROASTED PLUMS AND ONIONS

Beautiful to behold and easy to make, this sheet-pan dinner combines sweet plums and soft red onions with crisp-skinned pieces of roasted chicken. Toasted fennel seeds, red-pepper flakes and a touch of allspice add complexity while a mound of fresh torn herbs crowns the top. If good ripe plums aren't available, you can substitute another stone fruit including peaches, nectarines or pluots, though if your fruit is very sweet, you might want to add a squeeze of lemon at the end. Serve this with rice pilaf, polenta or warm flatbread for a festive meal.

Provided by Melissa Clark

Categories     poultry, main course

Time 3h

Yield 4 to 6 servings

Number Of Ingredients 15



Sheet-Pan Chicken With Roasted Plums and Onions image

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.

2 teaspoons fennel seeds
2 tablespoons fresh lemon juice
1 teaspoon grated lemon or orange zest
4 garlic cloves, finely grated
2 teaspoons honey
1/4 teaspoon ground allspice
Large pinch red-pepper flakes, or to taste
1 chicken (about 3 1/2 pounds), cut into parts
Kosher salt and black pepper
2 cups ripe, soft plums, pitted and cut into 3/4-inch thick slices
6 fresh thyme sprigs
1 medium red onion, peeled and sliced from root to stem in 1/2-inch wedges
Extra-virgin olive oil, for drizzling
2/3 cup torn mint, basil or cilantro leaves (or a combination)
Flaky sea salt, for serving

ROAST CHICKENS WITH PLUMS

This recipe, which roasts two chickens at the same time, has been engineered to feed a crowd. It's no harder than roasting one chicken. The birds get rubbed down with a garlicky sumac spice rub brightened with lemon zest. Then, as they cook, their fragrant drippings season sliced plums roasting in the pan underneath them, which caramelize into a fruity, chutney-like sauce. Feel free to halve the recipe if you'd rather, but be sure to reduce the oven temperature to 425 degrees. For two chickens you need the higher heat so they both crisp properly, but for only one chicken, slightly lower heat keeps the plums from burning.

Provided by Melissa Clark

Categories     dinner, main course

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 18



Roast Chickens With Plums image

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.

Nutrition Facts : @context http, Calories 713, UnsaturatedFat 31 grams, Carbohydrate 22 grams, Fat 47 grams, Fiber 3 grams, Protein 51 grams, SaturatedFat 12 grams, Sodium 1057 milligrams, Sugar 16 grams, TransFat 0 grams

2 large lemons
2 tablespoons ground sumac
4 teaspoons kosher salt
1 tablespoon black pepper
1 teaspoon cinnamon
1 teaspoon allspice
4 tablespoons extra-virgin olive oil
4 garlic cloves, grated or minced
2 chickens, 4 to 4 1/2 pounds each
1 bunch thyme, more for garnish
2 1/4 pounds plums, halved or quartered if large
4 shallots, sliced into 1/4-inch-thick rounds
2 tablespoons honey
1 tablespoon extra-virgin olive oil
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1 bay leaf, torn in half

EASY AS PLUM PIE

With no peeling to be done, plum pie is one of the easiest and fastest pies to make, and sooooo good especially with whipped cream or ice cream on top. Prep time doesn't include making the crust. Use your favorite homemade double crust pie shell, or the dreaded store bought - either way it's as easy as Pie!

Provided by momaphet

Categories     Pie

Time 47m

Yield 6-8 serving(s)

Number Of Ingredients 6



Easy As Plum Pie image

Steps:

  • Preheat oven to 450 degrees.
  • Place one pie crust into a 9"pie dish.
  • Wash plums, do not peel.
  • Cut plums in half remove pit, then into quarters.
  • Arrange plums in the pie crust.
  • Mix together the dry ingredients, then sprinkle over the plums.
  • Dot with the butter.
  • Place top crust over plums, trim crust edges with enough to turn under, then crimp crust edge.
  • Cut about 6 1" slits into the top of the pie.
  • Bake at 450 degrees for 12 minutes, reduce heat to 325 degrees, bake 25 minutes longer or until plums are tender.
  • Cool, serve warm or cold.

2 unbaked pie crusts
2 lbs plums
1/2 cup sugar
2 tablespoons flour
1 teaspoon cinnamon
1 tablespoon butter

ROASTED CHICKEN AND PLUMS

Roast some of the plums alongside the chicken. The remaining plums should be roasted on a separate baking sheet for a side dish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 6



Roasted Chicken and Plums image

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.

2 whole chickens (about 4 pounds each)
Sea salt, preferably Maldon
10 sprigs rosemary
3 pounds small plums, halved and pitted
1/4 cup honey
1 ounce (2 tablespoons) unsalted butter, cut into small pieces

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