APRICOT GLAZED CHICKEN WITH DRIED PLUMS AND SAGE
This is an elegant way to make a whole lot of chicken that tastes really, really good. It's kind of sweet and sour; sweet from the apricot preserves and the plums and sour from the bit of vinegar that I add. But what makes this dish are the sage leaves. They give a distinctive taste to the dish and make it a beautiful, festive platter that you can really be proud of.
Provided by Dave Lieberman
Categories main-dish
Time 50m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F.
- Trim any extra fat from the chicken pieces and transfer them to a large roasting pan or broiler pan. If you don't have a roasting pan that's large enough, use 2 identical 13 by 9-inch baking pans.
- Toss all of the ingredients together with the chicken until the chicken is evenly coated with the sauce. Arrange the chicken pieces skin-side up in the pan, spaced evenly apart.
- If you're looking to prepare in advance, you can do everything up to this point and cover the roasting dishes and refrigerate until you're ready to roast the chicken.
- Roast, uncovered, until the tops of the chicken pieces are browned and the chicken is cooked through, and the juices run clear, about 35 to 40 minutes.
Nutrition Facts : Calories 412 calorie, Fat 13 grams, SaturatedFat 2 grams, Cholesterol 115 milligrams, Sodium 238 milligrams, Carbohydrate 37 grams, Fiber 1 grams, Protein 36 grams, Sugar 29 grams
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
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
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.
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
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
GLAZED ROAST CHICKEN
I like to make this for weeknight dinners. You can make this roast chicken with apricot glaze or quince jelly. -Victoria Miller, San Ramon, California
Provided by Taste of Home
Categories Dinner
Time 1h45m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 375°. In a small saucepan, bring wine to a boil; cook until wine is reduced by half, 3-4 minutes. Stir in preserves and mustard. Reserve half of the glaze for serving., Place chicken on a rack in a shallow roasting pan, breast side up. Sprinkle with salt and pepper. Tuck wings under chicken; tie drumsticks together., Roast 45 minutes; baste with glaze. Continue roasting chicken until a thermometer inserted in thigh reads 170°-175°, basting occasionally with glaze. Cover loosely with foil if chicken browns too quickly. Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. Serve with remaining reserved glaze.
Nutrition Facts : Calories 437 calories, Fat 17g fat (5g saturated fat), Cholesterol 104mg cholesterol, Sodium 458mg sodium, Carbohydrate 35g carbohydrate (23g sugars, Fiber 0 fiber), Protein 34g protein.
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
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.
PLUM GLAZED CHICKEN RECIPE - (4.5/5)
Provided by sherryl61
Number Of Ingredients 9
Steps:
- 1.Preheat oven to 350 degrees F. 2.Drain the plums and reserve the syrup. Remove the pits from the plums. 3.In a blender or food processor, whirl the plums and syrup until pureed if a thinner consistency desired; I prefer to puree half the plums with the syrup and coarsely chop the rest of the plums and add to the puree. I like it chunky. 4.Melt margarine in a wide skillet over medium heat. Add onion and cook until soft. 5.Stir in the plum puree, brown sugar, chili sauce, soy sauce, ginger and lemon juice. 6.Cook, uncovered, stirring often until slightly thickened. About 15 minutes. (I have also not cooked it at all and just dumped the mixture over the chicken and baked all together. The sauce is thinner but still tastes great!) 7.Sprinkle the chicken with salt and pepper. Arrange the chicken in a lightly greased baking pan. 8.Bake, uncovered, for 30 minutes, basting with plum sauce every 15 minutes. Turn the chicken over and bake, basting occasionally, for 30 more minutes. (I have also just browned the chicken and thrown it in a crock pot and added the sauce, cooking it on low for 4-6 hours). 9.Heat the remaining sauce and pass it at the table.
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
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
SAVORY STUFFED CHICKEN BREAST WITH PLUM GLAZE
Seasoned chicken breasts are stuffed with a cornbread mixture and then basted with a plum glaze. Sweet, savory, simple!
Provided by Shannon :)
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 55m
Yield 2
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat olive oil in a skillet over high heat. Using a paring knife, cut a pocket into the side of each breast. Place into skillet and sear until lightly browned on both sides, but not cooked through. Set aside.
- Combine cornbread, bacon, celery, onion, butter, and 1/4 cup chicken stock; mix until well combined. Stuff each breast with cornbread mixture.
- Bake in preheated oven for 25 minutes.
- While the chicken is baking, bring 1/3 cup chicken stock to a simmer. Whisk in plum jam, and simmer over medium-low heat until most of the chicken stock has evaporated.
- Pour plum glaze over chicken breasts, and cook for an additional 10 minutes and the center of the stuffed breast reaches 160 degrees F (70 degrees C).
Nutrition Facts : Calories 651.4 calories, Carbohydrate 61 g, Cholesterol 149.7 mg, Fat 27.5 g, Fiber 2.2 g, Protein 39.9 g, SaturatedFat 11 g, Sodium 728.5 mg, Sugar 38.1 g
PLUM GLAZED CHICKEN
Make and share this Plum Glazed Chicken recipe from Food.com.
Provided by Barb in WNY
Categories Chicken
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Rinse chicken; dry well.
- Sprinkle generously with salt to season.
- Heat oil and butter together in a large skillet; add chicken and brown quickly on all sides.
- Arrange in shallow baking dish.
- Spoon glaze over chicken.
- Bake at 375°F, basting with glaze in pan, about 45 minutes.
- Gingered Plum Glaze: Slowly heat plum jam until it melts.
- Stir in catsup, lemon peel, lemon juice, vinegar, ginger, hot pepper seasoning, anise seed, dry mustard, cinnamon and cloves.
CHICKEN IN PLUM SAUCE
The secret is in the sauce in this delicious main dish. Honey, plums and garlic combine to make a sauce that adds mouthwatering flavor to tender, juicy chicken.-Patricia Collins, Imbler, Oregon
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 4-6 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 536 calories, Fat 23g fat (5g saturated fat), Cholesterol 102mg cholesterol, Sodium 90mg sodium, Carbohydrate 47g carbohydrate (32g sugars, Fiber 1g fiber), Protein 34g protein.
APRICOT-GLAZED CHICKEN WITH DRIED PLUMS AND SAGE
Provided by Dave Lieberman
Categories Chicken Fruit Herb Poultry Bake Dinner Dried Fruit Apricot Plum Fall Kidney Friendly Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 10-12 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F.
- Trim any extra fat from the chicken pieces and transfer them to a large roasting pan or broiler pan. If you don't have a roasting pan that's large enough, use 2 identical 9 x 13-inch baking pans.
- Mix together the preserves and the vinegar in a mixing bowl. Dump over the chicken, add the remaining ingredients, and toss with the chicken until the chicken is evenly coated. Arrange the chicken pieces in the pan(s), skin side up, and spaced evenly apart.
- If you want to prepare this in advance, you can do everything up to this point, cover the pans, and put them in the fridge until you're ready to roast the chicken, but bring it back to room temperature before roasting.
- Roast until the tops of the chicken pieces are browned, about 35-40 minutes.
- Dave's Take:
- Recipes that use a lot of whole peeled garlic cloves are a perfect reason to look for containers of peeled garlic in the produce section of the supermarket. In my experience, Christopher Ranch is the best brand out there right now. The garlic is always fresh and potent.
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