Recipe by Chef Rick
"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."
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1 (2.5 pound)
whole chicken, cut into pieces
salt and ground black pepper to taste
1 1/2 teaspoons
ground black pepper
1 1/2 teaspoons
minced fresh ginger root
1 1/4 teaspoons
Delicious, moist, and couldn't be easier. The glaze flavors and proportions are just right.
The chicken came out incredibly juicy, though the lovely sauce did not penetrate the meat at all. I think this glaze would be pretty good on a pork loin, too. I may try that next time. Thanks for sharing!
This had a very nice flavor. I added a little garlic. I think it would be better if you rubbed a little oil on the skin before the baking, so the skin would crisp up a little, or do this on the grill, or use skinless meat -- as written the skin stays kind of squishy which we found unappealing personally. Any jam would probably work -- I used orange marmalade and served this with AR's "Sweet and Spicy Green Beans". Thanks for the recipe!
I was NOT in the mood to cook tonight, but this recipe looked so easy, that I had not excuse not to cook. I had to use apricot preserves instead of plum jam, but it was easy and delicious. I will definitely make this again - and I hope to find plum jam for next time. Hubby agreed - it's a keeper.
I would suggest marinating the chicken in the plum sauce mixture instead of merely brushing it on top, to really get the flavour into the meat. Wouldn't hurt to prick the skin or make a few light slashes across the chicken either.
I'm sorry but this dish just didn't work for us. I followed the recipe exactly as written, but the inside part of the chicken didn't get any flavor.
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken with Plum Glaze
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 190
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